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Ingredients
2 tablespoons extra-virgin olive oil, plus more as needed
2 medium onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
Kosher salt and black pepper
2 medium carrots, scrubbed and diced (about 1 1/2 cups)
1 pound dried split green peas
2 fresh thyme sprigs
8 to 12 cups chicken stock (or water)

Instructions

In a large pot or Dutch oven over medium heat, heat the olive oil.

Add the onion, and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.

Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you’d prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.