SAVORY SPLIT PEA SOUP
Serves 6 to 8.
2-1/2 cups dry uncooked split peas
6-8 cups water
2 bay leaves
1 yellow onion, diced
3 medium carrots, diced
3 celery ribs, diced
1 Tbsp. soy sauce (optional)
½ tsp. each: dried dill, thyme, oregano and rosemary
1. Although split peas do not require soaking, if you have time to soak the split peas overnight or at least for several hours, the needed cooking time will be reduced. To shorten the soaking time, you can bring split peas and water to a boil for 2 minutes, remove from heat and cover pot. Let stand until ready to begin cooking.
2. Add peas, rinsed and drained, to pot with the measured amount of fresh water. Add diced onions and bring to a boil. Simmer on medium heat for about 40 minutes, stirring occasionally.
3. Add diced carrots, celery, soy sauce and herbs and continue simmering the soup until carrots and celery are tender and the peas are completely broken down and creamy, about an additional 30 minutes or more. If soup becomes too thick add more water.
4 If you prefer a smoother soup, one half to all of the soup can be blended either in a blender or with an immersion blender stick right in the pot (be sure to remove bay leaves before blending). If using a blender, soup should be blended in small batches. Always use caution when blending hot liquids.