dish certainly doesn’t lack flavor (even though it’s made without the traditional ham bone). I love the complexity provided by the herbes de provence. It’s my favorite herb blend and I always request that family and friends bring me a bag straight from the source whenever they visit France! It’s also available in specialty markets, or you can substitute a combination of marjoram, rosemary, thyme, and oregano. Serves 6. Ingredients:
3 tbsp. olive oil1 medium onion, diced4 large stalks celery, diced1 large carrot, diced6-8 cups vegetable stock16 oz. dried split peas2 cloves garlic, minced*1 tbsp. herbes de provence1 1/2 tsp. salt
*For maximum health benefits, don’t mince the garlic right before you throw it in the pot. Letting it sit, minced, for 10-15 minutes before cooking will allow the health-promoting component (called allicin) to develop. What to do:
Heat the olive oil over medium heat in a large stock pan.Add the onion, celery and carrots and sautee 5-10 minutes, stirring frequently.Add 6 cups of vegetable stock, the peas, garlic, herbes de provance and salt and bring to a simmer.Reduce heat to medium-low and allow to simmer for 1 hour or until the peas have fallen apart, stirring occasionally.Add additional vegetable stock according to desired thickness.Enjoy with a nice loaf of crusty French bread!
