Anderson's Split Pea Soup
- 8 cups water
- 2 cups green split peas
- 1 rib celery, coarsely chopped
- 1 large carrot, chopped
- 1 small onion, chopped
- 1/4 teaspoon thyme
- Dash red pepper
- 1 bay leaf
- Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf
in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and
simmer until split peas are tender.
- Press soup through fine sieve and reheat just to boiling point.
Source: Los Angeles Times