Carol Spack'S Split Pea Soup

1. 1

   Rinse the dry peas in a bowl, removing any foreign matter. Add the peas to a large, heavy bottomed soup pot.

2. 2

   Add 8 cups spring water.

3. 3

   Bring the water to a boil; immediately turn down the heat and simmer for approximately 30 minutes, or until the peas are very soft.

4. 4

   Add the chopped carrots, coriander, salt and pepper; simmer for 25 minutes.

5. 5

   Chop the onion and garlic very finely.

6. 6

   Saute in olive oil until soft; transfer to soup.

7. 7

   Add final 2 cups of water to soup to thin.

8. 8

   Stir with a wooden spoon; simmer until carrots are soft and flavor is smooth.

9. 9

   Serve hot; garnish with Russian Rye Bread Croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.