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Herbes de Split Pea Soup

Preparation Time: 15 minutes

Cook Time: 45 minutes

Servings: 4

Recipe By: Test Kitchen

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Herbes de Split Pea Soup

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

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
2 teaspoons Simply Organic Herbes de Provence, plus more for garnish
1/4 teaspoon Simply Organic Paprika, plus more for garnish
 Juice of half a lemon
1/4 teaspoon Frontier Sea Salt, or more to your liking
1/4 teaspoon Simply Organic Black Pepper
1/4 cup pine nuts (optional)
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.
2. 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.
3. 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.
4. 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.
5. 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.
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