Split Pea Soup

Celery, parsley, carrots, leeks

two or so celery stalks, chopped. Chop leaves too.

1/2 cup minced fresh parsley leaves

2 cups dried green split peas

about 1 teaspoon dried tarragon & 1 bay leaf

Combine in large pot. Add 9 cups of water. Bring to a boil.

3 or so leeks, white and green part.

Slice thinly (or semi-thinly)

Once to a boil, reduce to a "brisk" simmer. Cook for about 30 minutes, or when the peas get soft.

Carrots, about four.

peel & chop.

In large skillet, heat over medium 1/4 cup extra-virgin olive oil. Add carrots, leeks. I also added to chopped pearl onions (last minute decision).

Slightly brown the mixture, but don't over cook. Then, add to simmering pot (around the 30 minute mark). Also add salt and pepper (remember, you can always add more, so don't over do it).... Cook for another 30 minutes, until soup has thickened. Don't forget to take the bay leaf out!

Enjoy!