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
  1. In a large saucepan over medium heat, warm the oil. Add the onion and
  2. saute until softened, 3-5 minutes. Add the celery and carrots and
  3. saute until just slight softened, 3 minutes.
  4. Add the split peas, stock, parsley, marjoram, and thyme. Reduce the
  5. heat to medium-low and bring it to a simmer. Cover partially and cook
  6. until the peas are tender, 50-60 minutes.
  7. Coarsely puree 2 C of the soup in a food processor and return the
  8. pureed soup to the saucepan. Season with salt and pepper to taste,
  9. return the soup to medium heat, and simmer for 5 minutes longer.
  10. Taste and adjust the seasoning.
  11. Ladle the soup into warmed bowls and serve immediately.
  12. (adapted by Bobe & Scott from Williams-Sonoma Soup Cookbook)
adapted by Bobe & Scott from Williams-Sonoma Soup Cookbook