This is a recipe my mom always made in the winter. You can also add some smoked ham to it, which will give it a nice smoky flavor.
4 tablespoons olive oil
1 yellow onion, finely chopped
2 celery stalks, finely chopped
1 bunch spring onions, finely sliced
4 cloves garlic, finely chopped
4 sprigs thyme
1 cup split peas
6 to 8 cups vegetable stock
salt & pepper, to taste
1 tablespoon black pepper corns
1 tablespoon coriander seeds
1 teaspoon mustard seeds
fresh thyme, for serving
- Heat the oil in a big pan and add onion, celery, spring onion, garlic, and thyme.
- Sauté it all until the onion goes soft. This will take about 10 minutes.
- Add the peas and stock, and let the soup simmer for about 1 hour. The peas should start to break apart. If the soup gets too dry, just add some more stock.
- Season to taste with salt and pepper.
- Crush the pepper, coriander, and mustard in a mortar or a spice blender.
- Spoon the soup into bowls and top with thyme and some of the crushed spices.
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