Green pea soups aren’t typically high on most people’s favorite-soup lists, but with the addition of caramelized onions, tender carrots and fragrant garlic, this version has a rich depth that others often lack. Herbes de Provence—a flavorful mix of French and Italian herbs—plus warm smoked paprika enhances the taste without overwhelming the bowl. Garnish with toasted pine nuts and split peas for a well-dressed, gourmet look.
Herbes de Provence Split Pea Soup
Servings: 4
Ingredients
2 cups dried split green peas, picked over and rinsed
5 cups water (or vegetable broth)
1 Tbsp. olive oil, plus more for garnish
2 cloves garlic, minced
2 carrots, finely chopped
1 large onion, finely chopped
2 tsp. herbes de Provence, plus more for garnish
1/4 tsp. smoked paprika, plus more for garnish
Juice of half a lemon + lemon zest
1/4 tsp. each: salt, pepper
Optional: 1/4 cup pine nuts
Directions
- In a large pot over medium-high heat, warm olive oil. Add garlic, carrots and onion plus a pinch of salt. Cook about 5 minutes, until onions soften.
- Stir in split peas, paprika, herbes de Provence, pepper and water or broth. Bring mixture to a boil; reduce heat and simmer for 20 minutes or until peas are tender.
- Using a slotted spoon, remove 1/3 cup peas; set aside.
- Use blender or hand blender to puree soup in pot. If needed, add more water or broth to thin soup, adding small amounts at a time. Stir in lemon juice and adjust seasoning (salt and pepper) to taste.
- In skillet, combine reserved cooked split peas, pine nuts and a pinch of salt. Toast peas and nut for 3-5 minutes.
- Distribute soup into bowls. Serve drizzled with olive oil and topped with herbes de Provence, smoked paprika, lemon zest and toasted pine nuts and split peas.