A thick pea soup with warm French bread is a good warming lunch on a cold winter's day. This soup is very basic with minimal seasoning so as not to distract from the split pea taste. Its heartening green flavor, reminiscent of spring is cheering on a snowy, dreary day
Simple Split Pea Soup
by Michelle
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped carrot
1 tablespoon of olive oil
1 cup split peas, picked over and rinsed
1 quart chicken broth (or broth of your choosing)
1 bay leaf
salt and pepper to taste
additional 1/2 cup water if needed
1. Saute the onion, celery and carrot in the olive oil until tender. Add the peas, broth and bay leaf and simmer until tender, about 30-40 minutes.
2. Depending on personal taste, mash or puree the soup until you have a thick soup. You may wish to add a little water if the soup is too thick. Simmer for a few more minutes, seasoning with salt and pepper to taste. Serve hot.
