Split pea soup

4 servings

Ingredients

• 1 Tbs. olive oil
• 1 yellow onion, finely diced
• 1 celery stalk thinly sliced
• 2 small carrots, peeled & thinly sliced
• 1 cup dried green or yellow split peas, picked over, rinsed, and drained
• 4 cups vegetable broth or stock
• 2 Tbs. finely chopped parsley
• 1/2 tsp. finely chopped marjoram or 1/4 tsp. dried marjoram
• 1/2 tsp. finely chopped thyme or 1/4 tsp. dried thyme

Directions

1. In a large saucepan over med-high heat, warm the oil. Add onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
2. Add the split peas, stock, parsley, marjoram, and thyme. Reduce heat to med-low and bring to simmer. Cover partially and cook until the peas are tender, 60 minutes.
3. Coarsely puree 2 cups of the soup in a food processor and return the pureed soup to saucepan. Season with salt & pepper to taste, return soup to med heat, and simmer for 5 minutes longer. Taste and adjust seasonings.

Adapted from Williams-Sonoma