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Timothée Chalamet has topped a list for the best-dressed male celebrities in the world.
The Little Women actor, who has gained a reputation for his enviable style on the red carpet, ranked higher than stars including actor Brad Pitt, singer Troye Sivan and rapper Skepta.
The list includes 50 of the best-dressed men across the globe, as decided by British GQ.
The esteemed publication stated that Chalamet is an example of an actor who takes successful sartorial risks on the red carpet.
“Plenty of actors decide to take risks on the red carpet, and for that we applaud them, but so often it backfires,” the magazine wrote.
Not so with Timothée Chalamet, who wears the trickiest of designer ensembles but manages to look as cool and comfortable as if he were wearing regular black tie.”
Many of you were enthusiastic about the lentil soup recipe I posted a few weeks back. Today’s split pea soup recipe is similar in spirit. It’s a delicious, healthy, textured soup made from an impossibly short list of ingredients. Seriously, just five! No ham hocks in this version, simply green split peas and onions cooked until tender, partially pureed, seasoned and flared out with toppings.
Like many lentil soups, this one delivers many of the same nutritional benefits – a good amount of vegetable protein and plenty of staying power. It is hearty and filling, and even better reheated later in the day. You can find dried split green peas in many natural foods stores, I picked these up in the bin section at Whole Foods Market.
Split Pea Soup: Finishing Touches
Split Pea Soup: Finishing Touches
I like to finish each bowl with a generous drizzle of golden olive
oil, a few flecks of lemon zest, and a dusting of smoked paprika to give
the soup some smoky depth. If you have scallions or toasted nuts on
hand (pictured), great! Toss some on as well.
Hope you enjoy the soup, and for those of you who have never tried split peas, this might be the time to give them a go!
Variations
A number of you had great suggestions for tweaks and variations in the comments. Here are a couple that stood out.
Renae took the soup in a more herb-forward direction. “This soup is divine. I added fennel and sage to give it a warmer texture. Used almond milk to thin it out while blending.”
Jesper noted, “Great looking soup. Instead of using cubed bouillon, I use the water left over from cooking chick peas. Usually I cook them with an onion, a garlic clove or two, black pepper corns and a bay leaf. The result is a lightly flavored vegetable stock, and it freezes well, too.”
Ingredients
1
tablespoon
extra virgin olive oil
2
large onions, chopped
1
teaspoon
fine-grain sea salt
2
cups
dried split green peas, picked over and rinsed
5
cups
water, plus more to finish
juice of 1 lemon (reserve the zest)
To finish: a few pinches of smoked paprika, olive oil, toasted almonds, and/or, scallions
Instructions
Add olive oil to a
big pot over med-high heat. Stir in onions and salt and cook until the
onions soften, just a minute or two. Add the split peas and water. Bring
to a boil, dial down the heat, and simmer for 20 minutes, or until the
peas are cooked through (but still a touch al dente).
Using a large cup
or mug ladle half of the soup into a bowl and set aside. Using a hand
blender (or regular blender) puree the soup that is still remaining in
the pot. Stir the reserved (still chunky) soup back into the puree – you
should have a soup that is nicely textured. If you need to thin the
soup out with more water (or stock) do so a bit at a time – there are
times I need to add up to 3 1/2 cups extra.
Stir in the lemon
juice and taste. If the soup needs more salt (likely), add more a bit
at a time until the flavor of the soup really pops.
