No matter the season, I love making and eating soups. I usually serve mine with a grilled cheese sandwich or a delicious salad. Mmmm, so good! Lately, I've been making a fantastic split pea and thyme soup which I found via the food network. I tweaked mine a bit. Since I'm a vegetarian, I skipped the ham and replaced the chicken stock with a veggie one. I promise you won't be disappointed... let me know if you give it a try!
2 tbsp butter
1 yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
1 leek, white part only, washed and diced
2 cloves garlic, minced
2 bay leaves
1 sprig of fresh thyme
1 1/2 cups green split peas
10 cups vegetable stock
Coriander, small handful, chopped
Parsley, small handful, chopped
Cracked salt & pepper, to taste
Heat your butter in a large soup pot over medium heat. Add onion, carrot, celery, leek and garlic... I usually cook mine for about 5 minutes. Next you'll want to add your bay leaves, thyme, split peas and cook for a couple more minutes. Then increase your heat to high, add your stock and bring your soup to a boil. Reduce heat to low and let your soup simmer for 2 hours or until the split peas are soft.
Remove the bay leaves and thyme stalks. Puree your soup with a hand-held blender. If it's too thick, you can add additional stock or water. Bring your soup back to a boil, add the chopped parsley & coriander and season to taste with salt & pepper. Enjoy!