4 oz Yellow split peas
1 md Onion, chopped
1 Garlic clove, chopped
1 tb Oil
1 lg Potato, diced
2 Celery stalks, chopped
1 ts Caraway seed
1/4 ts Ground mace
1 Bay leaf
900 ml Stock
Salt & pepper Steep split peas in hot water for an hour then drain. Fry onion & garlic in soup pot for 4 minutes. Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf & the mace. Cook for 5 to 6 minutes, stirring occasionally. Add most of the stock. Bring to a boil, reduce heat & simmer for 40 minutes. Remove the bay leaf & allow to cool slightly. Blend till smooth. Reheat before serving, but don’t boil. Sarah Brown’s “Vegetarian Cookbook”