- Remove spice packet. Wash and drain peas.
- Combine peas and broth in a large pot. Bring to a boil, reduce heat, and simmer gently for 1 hour uncovered, or until peas are almost tender and broth has reduced down.
- While peas are simmering, sauté carrots and onions in butter until tender and add spice packet.
- Remove peas from heat. Gently stir veggie mixture into the peas. Add fresh parsley.
- While the peas cool, wash and peel the avocado. Remove the stone and cute into thin slices. Slice the smoked salmon, and crumble the feta cheese.
- Scoop peas into a large shallow bowl, and top as desired. Squeeze fresh lemon juice over the bowl, and salt & pepper to taste. Serve slightly warm.
