1 clove garlic
2 bay leaves
1/8 tsp salt
1/4 tsp black pepper (4-6 peppercorns)
1 tsp paprika
1 cup green split peas
1 potato, peeled and diced
1 cup stock (ends, peels)
1 tbsp lemon juice
1 tbsp fresh parsley
In a sauce pan, brown onions, 10 min. Add carrots and garlic, and continue to saute, 5 minutes. Add a splash of stock or water as necessary.
Then add spices, split peas, potatoes, and stock or water, stir and bring to boil, then reduce heat to simmer and cover 1 and 1/2 hours.
Allow to partially cool, and with stick blender partially blend together, leaving a few peas and potato chunks for texture.
Finish with lemon juice, salt to taste and garnish with fresh parsley.