1 Pound green & yellow split pea mixture — dried
2 Quarts water
2 Teaspoons thyme — dried
2 onions — chopped
2 carrot — chopped
2 leeks — trim/chop
1/2 cup fresh fennel — chopped
1. Soak the split peas in water to cover overnight; rinse and drain. OR boil hot water to cover peas and let sit for 45 minutes. Drain, rinse and drain again.
2. Saute the onions, carrots and fennel in a small amount of oil or butter unti l just translucent. Add the peas, cook 2 minutes. Add water to the stock pot and stir.
3. Bring to a rolling boil, reduce heat and simmer for 1 1/2 to 2 hours.
4. Puree the soup in a food processor until smooth; re-season to taste with sa lt and pepper.
Lu’s Notes: This is very very good and easy too. It requires a good amount of p epper and salt. Tried: 01/30/99