• 1 tablespoon olive oil
  • 1/3 cup chopped carrots
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped onions
  • 1 sprig fresh or 1/4 teaspoon dried thyme
  • freshly ground black pepper
  • 1 1/2 quarts vegetable stock
  • 2 cups dried split peas
  • salt to taste
  • freshly ground black pepper


Heat the oil in a saucepan over a low flame and add the carrot, celery, onion and thyme. Delicately season with black pepper and allow it to cook for 10 minutes. Add the stock and split peas, and over a high heat, bring the mixture to a boil. Lower the heat and simmer for about an hour or until the peas are tender.

Place 2/3 of the soup and puree it in a blender. Pour the mixture into the remaining 1/3. If you find that the soup is too thick, add some stock in order to thin it. Raise the heat and bring the soup to a boil for 15 seconds.

For the final touch, add salt and paper to taste.

This soup is a wonderful and warming food on any day. Best served with crusty, hot bread.