Split Pea Soup

This recipe serves:  2 4 6 8

1 teaspoon olive oil
2 tablespoons chopped carrots
2 tablespoons finely chopped celery
2 tablespoons finely chopped onions
1 small sprig fresh or a dash dried thyme
freshly ground black pepper
1/2 quart Basic Chicken Stock (see recipe), or low-sodium canned
3/4 cup dried split peas
salt to taste
freshly ground black pepper
1. Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.

2. Add the stock and split peas, and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the peas are tender, about 1 hour.

4. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.

5. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.

6. Add salt and additional pepper to taste.

NOTE: Do not add salt until the peas are fully cooked, because salt will prevent the peas from becoming tender.

Serving Size: about 1 cup

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