Split Pea Soup

This is one of those recipes that I look at each time I make it, and think, because of the simplicity of the ingredients, "Can it really be as good as I remember it?"  It is!  The bit of cloves gives just a little edge of special flavor.

Split Pea Soup (6 servings)

adapted from The Mayo Clinic-Williams Sonoma Cookbook

2 cups split pea

1 T. olive oil

2 celery stalks, chopped

2 carrots, chopped

2 garlic cloves, minced

1 onions, chopped

1/2 t. ground pepper

4-1/2 cups water, plus more as needed

1 can vegetable (or chicken) broth

1 bay leaves

1/2 t. dried thyme

1/8 t. ground cloves

         Rinse split peas under cold running water. Drain.  In a large saucepan over medium heat, heat the oil.  Add celery, carrots, garlic, onion, and pepper.  Sauté until the onions are translucent, about 5-7 minutes.

          Stir in the split peas, water, broth, bay leaf, thyme, and cloves and bring to a boil.  

         Reduce heat to low, cover partially, and simmer, stirring occasionally, until the soup is thick and the peas are mushy, about 80 minutes.  If the soup seems too thick, stir in additional water.  Remove bay leaf.