1/4 c EVOO 16 oz dried split peas 1 1/2 large onion, chopped 2 carrots, trimmed, peeled and chopped 2 celery stalks, chopped 1-2T Herbs de Provence 8 c vegetable stock s&p

Soak peas overnight. Heat EVOO in a saucepan. Add the onions and cook until thick. Add the carrots, celery, and leeks; cook for 5 min. Add the split peas, vegetable stock, and s&p. Add the Herbes de Provence. Simmer for 4 hrs, until the peas become soft. Remove from heat, cool and blend in a food processor until smooth. Season with more s&p if needed.