The zingy taste of lemon and peppermint makes this lighter and more refreshing than most pea soups.  If you serve this soup on the following day, you will need to add more stock, as the soup tends to thicken overnight. 

Lemon Peel Powder, Peppermint Leaves, Tarragon French

2 teaspoons olive oil
1 Spanish onion, finely chopped
1/2 pound carrots, peeled, quartered lengthwise, and sliced
1 celery stalk, chopped
1 teaspoon dried tarragon
1 pound split peas, rinsed and picked over
8 -10 cups low-salt chicken or vegetable stock
1 teaspoon lemon peel zest
2 teaspoons dehydrated peppermint leaves
2 tablespoons lemon juice
Kosher salt

Place a heavy-bottomed soup pot over medium heat and when it is hot, add the oil.  Add the onion and cook until tender, about 10- 15 minutes.

Add the carrots, celery, tarragon, split peas, and 8 cups stock; raise the heat to high and bring to a boil.  Lower the heat to low and cook, partially covered, until the peas have fallen apart, about 2 hours.  Skim off the foam that forms.

After 1 hour, check to see if you need to add more stock.  If so, add 2 cups.  Add the lemon zest and peppermint and continue cooking til heated through.

Add the lemon juice and salt, to taste.  Serve immediately.

Yield: 10 cups
Level of Difficulty: 2
Time: 3 1/2 hours