This is a very simple, healthy soup.
1 lb. split peas
3 medium or 2 large carrots, diced
1 celery heart, leaves included, diced
2 medium or 1 large onion, diced
1/3 c. extra virgin olive oil
2 cloves garlic, minced
1 dried bay leaf
3 qt. water
1 t. fresh finely minced thyme leaves
Salt and pepper to taste
The idea is to have equal amounts of mire poix (carrot, onion, celery).
In a large pot, sweat the mire poix in the olive oil until soft. Add bay leaf.
Add garlic and continue to cook one minute.
Add split peas and water. Simmer for 1 hour. Puree (in a blender) 2 cups of the soup mixture with the thyme then return pureed mixture back to the pot. Continue to simmer for 30 minutes. Season with salt and pepper to taste. Don't be shy with the salt.
In this recipe, it may seem that the ratio of vegetables to split peas is rather high. This is because there is no animal fat and/or chicken stock used. I hope you enjoy this healthy alternative, skipping this time the ham hock and high sodium.
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