Split Pea Soup
1 T olive oil
1 yellow onion, finely diced
1 celery stalk, thinly sliced
2 small carrots, peeled and thinly sliced
1 C dried green or yellow split peas, picked over, rinsed, and drained
4 C vegetable stock
2 T finely chopped fresh flat-leaf (Italian) parsley
1/2 t finely chopped fresh marjoram or 1/4 t dried marjoram
1/2 t finely chopped fresh thyme or 1/4 t dried thyme
Salt and freshly ground black pepper to taste
In a large saucepan over medium heat, warm the oil. Add the onion and
saute until softened, 3-5 minutes. Add the celery and carrots and
saute until just slight softened, 3 minutes.
Add the split peas, stock, parsley, marjoram, and thyme. Reduce the
heat to medium-low and bring it to a simmer. Cover partially and cook
until the peas are tender, 50-60 minutes.
Coarsely puree 2 C of the soup in a food processor and return the
pureed soup to the saucepan. Season with salt and pepper to taste,
return the soup to medium heat, and simmer for 5 minutes longer.
Taste and adjust the seasoning.
Ladle the soup into warmed bowls and serve immediately.
(adapted by Bobe & Scott from Williams-Sonoma Soup Cookbook)
Pairs Well With
adapted by Bobe & Scott from Williams-Sonoma Soup Cookbook