Ingredients
- 2 garlic (cloves minced)
- 1 sweet potato (diced)
- 3 quarts water
- 1 pound green split peas
- 1 1/2 cups carrots (sliced)
- 1 cup onion (chopped)
- 1/2 cup wine (white)
- 1/2 cup celery (chopped)
- 2 1/2 tablespoons butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon cumin
- 1 teaspoon basil
- 1/2 teaspoon marjoram
Put peas in large pot with water and salt; bring to boil, lower heat and simmer for 1 hour. Skim off foam and discard. Saut� finely chopped carrots, sweet potato, onion and celery for 10 minutes, stirring constantly. Add herbs, cook vegetables for another 5 minutes, then add to soup. Simmer soup, stirring occasionally, for another 45 min to 1 hour. Remove approximately half the soup, pur�e. Return pur�e to pot, add wine and pepper, and stir. Bring soup back to simmer before serving.