½ Pound Dry Green Split peas – Washed
1 medium White Onion – Minced
4 Small Garlic Cloves- Minced
1 Small Carrot- Minced
1 stalk of Celery- Minced
1 Bay Leaf (optional)
1 teaspoon Olive Oil
Salt, Black Pepper to taste
In a large, heavy bottom sauce pan add Olive oil, garlic, carrot, Celery and onion. After the vegetables become translucent add green split peas and bay leaf. Add 6 cups of water. Let it boil steadily on a medium fire until the peas are soft, but not mashed.
If you want, you can blend it to a creamy consistency using a stick blender. But personally I like some texture in my soup so I leave it be.
Stir in salt and a lot of freshly cracked black pepper.
Remove the Bay leaf and serve piping hot with some bread sticks.
The classic Swedish way of serving this soup is in a sourdough bread bowl with some heavy cream and parsley on the top.
Qty: 2-4 People
Storage Time & Location: Store in the fridge for a day
Category: Soups – Vegitarian