2 tablespoons olive oil, plus extra for drizzling
1 medium yellow onion, coarsely chopped
2 garlic cloves
1 to 2 teaspoons hot sauce (optional)
Salt and pepper, to taste
3 bay leaves
1 ½ cups dried green split peas
5 cups vegetable broth
Paprika and cumin, for serving (optional)
In a heavy bottomed pot heat the oil and sauté the onion and garlic until fragrant, 5 minutes. Stir in the hot sauce, if using. Season with salt and pepper.
Add the bay leaves, split peas and vegetable broth. Bring to a boil. Reduce the heat to medium and simmer, partially covered, until the peas are soft, 30 to 35 minutes. Remove from the heat, let cool slightly and discard the bay leaves.
Blend the soup until perfectly pureed and creamy. If it is too thick, add half a cup of water and blend again. Serve it drizzled with a little olive oil and sprinkled with paprika and cumin.