Split Pea Soup

Instructions

1. 1

   Sort through the split peas and remove any foreign matter. Rinse the peas in a strainer, then put them into a bowl with about gallon of water. Soak overnight, or at least four hours.

2. 2

   Combine all the stock ingredients with three quarts of water. Bring to a light boil, then lower to a simmer. Cook for about an hour. Strain the stock into a clean pot, and discard the stock vegetables.

3. 3

   Pour off the soaking water from the peas, and add the peas to the pot of vegetable stock, along with all the other soup ingredients. Bring to a light boil, then reduce to a simmer. Cook for two hours.

4. 4

   Pass the soup through a food mill, or push through a coarse sieve. You can also strain the soup and process the solid parts with a food processor, stopping short of a puree. Add the near-pureed peas to the soup. Adjust seasoning with salt, pepper, and Tabasco to taste.