Classic Persian Split Pea Soup (Soop-e Lapeh)

Drain the soaked split peas and place them in a pot with fresh water. Cook gently over low heat until the peas are completely soft and beginning to break down.

Purée the cooked peas until smooth, then pass the mixture through a sieve or fine strainer to achieve a silky consistency. Set aside.

In a separate pan, heat the oil over medium heat. Add the chopped onion and sauté slowly until deeply golden and aromatic.

Sprinkle the flour over the onions and stir constantly, cooking until a thick, brown roux forms and the raw flour smell disappears.

Gradually add the onion-flour mixture to the puréed peas, stirring continuously to prevent lumps.

Pour in the broth, adjusting the amount to reach about 6 cups of soup. Stir until fully smooth and well combined.

Season with salt (and pepper if desired) and simmer gently over low heat until the soup is cohesive, glossy, and fully cooked.

Meanwhile, heat a little oil in a small pan and fry the bread pieces until crisp and golden.

Serve the soup hot, topped generously with the fried bread.