Perfect Split Pea Soup

• 2 pounds dried green split peas
• 1 pound carrots
• 1 large parsnip
• 2 celery stalks
• 5 medium to large shallots
• 1 tablespoon fresh parsley (or 2 dried)
• 1 teaspoon olive oil
• 5 beef marrow bones (approx. 1 lb)

1. Wash the split peas thoroughly in a strainer and transfer to a large pot, 6qt or greater. Be sure to pick out any discolored or generally scary looking peas.
2. Peal the carrots and parsnip and cut into large chunks along with celery stalks, then add to the pot along with diced shallots, parsley, olive oil, and marrow bones
3. Add 3 quarts of water and bring to a slow boil, then simmer for 1 hour skimming the fat off the top when necessary.
4. Remove the marrow bones from the soup (they should be thoroughly cooked) and scoop the gelatinous marrow from the bones and add to the soup then discard the bones.
5. Using an immersion blender thoroughly blend the soup until it becomes thick and velvety, then season generously with salt and pepper.
6. This recipe produces approximately 4 quarts of soup. Reheat when ready to eat and serve with your favorite pea soup toppings. As with any soup, this just gets better with age so feel free to prepare in advance or even freeze in quart containers.

peas, carrots, parsnip, celery stalks, shallots, parsley, olive oil, beef marrow bones

Taken from food52.com/recipes/24014-perfect-split-pea-soup (may not work)