• 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