Swedish Split Pea Soup

Ingredients

• 1 tbsp extra virgin olive oil
• 2 cups chopped onions
• 1-1/2 cups chopped carrots
• ¼ tsp fine sea salt
• ¼ tsp freshly cracked black pepper
• 1-1/3 cups dried yellow split peas, rinsed
• 6 cups reduced-sodium ready-to-use vegetable or chicken broth
• ¾ cup water
• ¼ cup chopped fresh flat-leaf (Italian) parsley or dill, divided

Instructions

1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots, salt and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
2. Stir in peas and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
3. Transfer 1 cup of the soup solids to food processor. Add water and purée until smooth. Return purée to pan and stir in half the parsley or dill. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.