Ingredients
2 cups split peas, rinsed
6 cups cold water
5 cups chicken broth
1 carrot, finely chopped
1 celery stalk with leaves, finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon sugar (optional)
2 teaspoons lemon juice
1 bay leaf
salt & pepper to taste
dash each of parsley, thyme, marjoram and cayenne pepper
Preparation
In a large pot add peas with 6 cups of cold water. Bring the water to a boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.
Add chicken broth, carrot, celery, onion, garlic, sugar, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are soft.
Remove the bay leaf. Cool slightly. Puree in a blender for a smooth soup or leave as is.
Variations:
* Omit the chicken stock and simmer the soup with a ham bone, for a traditional split pea and ham soup.
* While peas are simmering, in another pot, cook 1/2 cup of barley with 6 cups of water. Bring to a boil, reduce heat and simmer until most of the water has been absorbed. Drain and rinse barley with cold water. Add barley to pureed pea mixture. Heat soup and serve.
* Replace the chicken stock with vegetable stock for a hearty and healthy vegetarian soup recipe.
This soup freezes well. Put individual servings in the freezer for quick meals on cold days.
Serves 8
