Serves 6 to 8.
1 lb green or yellow split peas (2 C)
1 C very finely chopped carrot (about 2 medium or 3 small)
1 C very finely chopped onion (1 large or 2 or 3 small)
1 C very finely chopped celery (2 or 3 ribs)
7 C water (or chicken broth if you prefer)
1 large bay leaf
1 t salt
Freshly ground pepper
Croutons (optional)
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1. In a large pot, combine all the ingredients except salt, pepper and croutons. Bring to a boil, lower heat, cover and simmer about 50 minutes until peas are soft.
2. In two or three batches, puree the peas and vegetables in a food processor or blender or through a food mill.
3. Season with salt and pepper.
4. Return to a simmer and cook briefly to make very hot for serving–with or without croutons. (The soup will keep several days in the refrigerator, but you will need to add more water when it is reheated.)
Variations: If desired, add a ham bone, smoked ham hock or diced bacon to all the other ingredients. (The ham hock will flavor the soup, but it won’t really cook through in an hour.) If not using a meat flavoring, serve with a dollop of sour cream.
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