SPLIT PEA SOUP
2 Tbs. light olive oil 2-3 sprigs fresh thyme
1 large onion, chopped ½ tsp. dry chervil
2 stalks celery, chopped 2 bay leaves
2-3 carrots, diced 1 tsp. salt
1 large russet-type potato, diced Additional fresh marjoram
8 cups vegetable broth or parsley, chopped for garnish
1 lb. dried split green peas Croutons, if desired
2-3 sprigs fresh marjoram
1. Pick over the dried peas for foreign objects and set aside.
2. Heat oil in a soup pot over medium heat. Sauté onion until soft, then add celery and carrot and stir for 2 minutes. Add potatoes and stir another minute. Add hot broth and salt. Rinse the peas and add them to the pot. Stir well and bring to a boil.
3. Place herbs and bay leaves in bouquet garni bag and add to soup. (If you can't find fresh herbs, use 1 tsp. dried)
4. Cover and simmer until peas are falling apart, about 1-1¼ hours.
5. Remove bouquet garni. Pureé a few ladlesful of soup in a blender and return to pot, or run an immersion blender briefly through the pot. Correct seasoning and serve soup with desired garnish. Makes 6-8 generous main dish servings.