Carol Spack'S Split Pea Soup

• 1 (16 oz.) pkg. split peas
• 1/2 onion (medium size)
• 2 tsp. coriander
• 3 carrots, peeled and cut into 1/2-inch rounds
• 1 clove elephant garlic
• salt and freshly ground black pepper to taste
• 10 c. spring water

1. Rinse the dry peas in a bowl, removing any foreign matter. Add the peas to a large, heavy bottomed soup pot.
2. Add 8 cups spring water.
3. Bring the water to a boil; immediately turn down the heat and simmer for approximately 30 minutes, or until the peas are very soft.
4. Add the chopped carrots, coriander, salt and pepper; simmer for 25 minutes.
5. Chop the onion and garlic very finely.
6. Saute in olive oil until soft; transfer to soup.
7. Add final 2 cups of water to soup to thin.
8. Stir with a wooden spoon; simmer until carrots are soft and flavor is smooth.
9. Serve hot; garnish with Russian Rye Bread Croutons.

split peas, onion, coriander, carrots, garlic, salt, spring water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414572 (may not work)