Ingredients

Instructions

  1. Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
  2. Add the stock and split peas, and bring to a boil quickly over high heat.
  3. Lower the heat and simmer until the peas are tender, about 1 hour.
  4. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
  5. If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
  6. Add salt and additional pepper to taste.