Herbes de Split Pea Soup

By vealam

Herbes de Provence give this savory soup a charmingly French flavor. Then, we added just a touch of smoked paprika for just the right punch.

Ingredients

• 1 tablespoon olive oil, plus more for garnish
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 cloves garlic, minced or grated
• 2 cups dried split green peas, picked over and rinsed
• 5 cups water or vegetable broth
• 2 teaspoons Herbes de Provence, plus more for garnish
• 1/4 teaspoon smoked paprika, plus more for garnish
• Juice of half a lemon
• 1/4 teaspoon salt, or more to your liking
• 1/4 teaspoon pepper
• 1/4 cup pine nuts (optional)

Preparation

Step 1

Add olive oil to a big pot over medium-high heat. Stir in onions, carrots, garlic and a pinch of salt. Cook until the onions soften, about 5 minutes. Add the split peas, Herbs de Provence, smoked paprika, pepper and water (or vegetable broth).

Bring to a boil, reduce the heat, and simmer for 20 minutes, or until the peas are cooked through. Use a slotted spoon to remove about 1/3 cup of the cooked peas and set aside.

Using a hand blender (or regular blender), puree the soup in the pot. If you need to thin the soup out with more water (or vegetable broth), add a little bit at a time. Stir in the lemon juice and taste. Season with salt and pepper to your liking.

Take the reserved peas and add them to a skillet with the pine nuts and a pinch of salt. Toast the peas and nuts for about 3-5 minutes.

Ladle the soup into bowls. Serve each drizzled with olive oil and topped with a good pinch of Herbes de Provence, smoked paprika and a touch of lemon zest. Sprinkle on the peas and pine nuts.