Split Pea Soup
- 2 tblspns olive oil
- 1 large onion, chopped
- 1 large carrot, diced (cm cubes)
- 1 large stick celery, diced (cm cubes)
- 2 bay leaves
- 2 cups (440g) yellow split peas
- 6 cloves garlic, finely chopped
- 1 litre vegetable stock
- 1 tblspn fresh thyme, finely chopped
- 1/4 cup lemon juice
- 1litre water
- salt and pepper, for seasoning
- olive oil, extra
Heat olive oil in a large saucepan, add onion, carrot and celery and cook for 5-6 minutes or until starting to brown. Then add bay eaves, garlic and thyme and cook for a further minute. Stir in the split peas, add the vegetable stock plus one litre of water.
Cook for 1 hour and 15 minutes or until the split peas and vegetables are soft. Stir often during cooking to prevent the soup sticking to the bottom of the pan.
Skim any scum from the surface of the soup as it is cooking. If the soup is too thick add a little extra water.
Remove soup from the heat and take out the bay leaves. Stir in the lemon juice and season with salt and pepper. Before serving drizzle the soup with a little olive oil.