Split Pea Soup with Pine Nuts and Parmesan

Split Pea Soup with Pine Nuts and Parmesan

1 large onion, coarsely chopped

½ cup dried split peas, rinsed

3 cups ham or chicken stock

2 T pine nuts

1 oz shredded parmesan (about ¼ cup)

¼ tsp tarragon

Combine onion, peas and stock in a large pot. Cover and cook for 1.5 hours on low heat, or until peas are very soft. Blend with immersion blender or in small batches in standard blender. Place into two bowls and sprinkle one-half of parmesan and pine nuts on each portion.

Makes 2 servings.

Per serving: 257 calories, 31g Carbohydrates (7g sugar), 8g fat, 18g protein.