Active Time
15 MIN
Total Time
3 HR
Yield
Serves : Makes about 8 cups
© John Kernick

How to Make It

Step 1    

In a large pot, combine the split peas and water and bring to a boil. Simmer for 2 minutes, cover and let stand for 1 hour.

Step 2    

In a medium skillet, heat the oil. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours. Season with salt and pepper. Serve with Parsley Pistou, Onion Rings and crispy bacon.

Make Ahead

The soup can be refrigerated for up to 3 days.

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