This is a great recipe for the cooler weather! The picture really does not do the flavor of the soup justice so you will just have to whip this up and try it for yourself.
Split Pea Soup
+ 1 bag of split peas
+ 1 quart of vegetable stock
+ 2 tablespoons extra virgin olive oil
+ 1 medium yellow onion – diced
+ 1 celery stalk – diced
+ 1 large carrot – diced
+ 3 sprigs fresh thyme
+ 2 bay leaves
+ salt and pepper to taste
+ 3 cloves garlic – chopped
Wash and sift through peas – there could be small stones mixed in. Move to medium saucepan and cover with 2 inches of water and bring to boil. Remove from heat. Keep covered and let pan sit for 1 hour.
Drain and wash peas and set aside in a bowl.
Add 2 tablespoons of olive oil to medium saucepan. Add celery, carrots, and onions. Cook over medium heat until onions are translucent (about 10 minutes). Add peas, vegetable stock, thyme, bay leaves, salt and pepper and bring ingredients to a boil. Reduce heat to medium-low heat. Cook until peas and other vegetables fall apart- about 1 hour. Add vegetable stock if soup is too thick. Remove bay leaves and thyme sprigs.
Before serving, taste soup and add salt or pepper if necessary. Add garlic before serving.
For a soup with a smooth consistency an immersion blender can be used after the soup has cooked for an hour. Be sure to remove the bay leaves and thyme sprigs before blending.