Soupe de Pois Cassés

Ingredients

• 1 cup split peas
• 2 medium carrots
• 1 large onion
• 2 stalks celery
• 1 teaspoon thyme
• 6 cups vegetable broth
• 3 cloves garlic
• 1 leaf bay leaf
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Rinse the split peas under cold water and set aside.

2. 2

   Chop the onion, carrots, and celery into small pieces.

3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

4. 4

   Add the chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.

5. 5

   Mince the garlic and add it to the pot. Cook for an additional 1-2 minutes until fragrant.

6. 6

   Add the rinsed split peas, thyme, bay leaf, salt, and black pepper to the pot.

7. 7

   Pour in 6 cups of vegetable broth and stir well to combine.

8. 8

   Bring the mixture to a boil over high heat, then reduce the heat to low.

9. 9

   Cover the pot and let the soup simmer for about 45-60 minutes, or until the split peas are tender.

10. 10

    Once cooked, remove the bay leaf and use an immersion blender to puree the soup to your desired consistency.

11. 11

    Taste and adjust seasoning with more salt and pepper if needed.

12. 12

    Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.