Step 1

Heat 2 tablespoons oil in a medium pot over medium heat. Add the onions, carrots, celery, 1/4 teaspoon salt, and a few grinds of pepper. Cook until softened, about 8 minutes. Add 3 minced garlic cloves and 1 teaspoon each thyme and paprika, and cook for 30 more seconds.

Step 2

Meanwhile, place 1 cup peas in a mesh strainer and sort through for any loose dirt/stones. Rinse under running water.

Step 3

Add the peas to the pot, along with 4 cups broth and 2 bay leaves. Cover and bring to a boil. Then reduce the heat to low and simmer gently until the peas are starting to break down, about 30 minutes.

Step 4

Add the potatoes and continue to simmer covered until the peas are completely broken down and the potatoes are tender, about 20 minutes more.

Step 5

Turn the heat off and add 1 tablespoon lemon juice. Season to taste with salt and pepper.

Step 6

To make the croutons, heat a large skillet over medium-low heat and add enough oil to coat the bottom. Add the bread and sprinkle with garlic powder, salt, and pepper. Toss to coat and toast, tossing frequently, until the bread is golden brown and crisp, about 5 minutes.

Step 7

Serve soup garnished with croutons. (Leftover pea soup may be refrigerated for up to 4 days or frozen for up to 3 months. If it gets too thick, thin it out with water/broth when reheating.)