Classic Split Pea Soup

• 1 pound green split peas
• 3 quarts water
• 2 tablespoons vegetable oil
• 2 celery ribs, cut into 1/2-inch dice
• 2 carrots, cut into 1/2-inch dice
• 1 onion, cut into 1/2-inch dice
• 1 teaspoon marjoram leaves
• 1 teaspoon thyme leaves
• Salt and freshly ground pepper
• Parsley Pistou, Onion Rings and crispy bacon (optional), for serving

1. In a large pot, combine the split peas and water and bring to a boil.
2. Simmer for 2 minutes, cover and let stand for 1 hour.
3. In a medium skillet, heat the oil.
4. Add the celery, carrots, onion, marjoram and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes.
5. Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours.
6. Season with salt and pepper.
7. Serve with Parsley Pistou, Onion Rings and crispy bacon.

peas, water, vegetable oil, celery, carrots, onion, marjoram leaves, thyme, salt, parsley pistou

Taken from www.foodandwine.com/recipes/classic-split-pea-soup (may not work)