Ingredients
- 1 rib celery coarsely (chopped)
- 1 carrot (chopped)
- 1 onion (chopped)
- 1 bay leaf
- 1 salt pepper
- 1,900 ml water
- 400 gr green split peas
- 1 gr thyme
Combine water, peas, celery, carrot, onion, thyme, red pepper, and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover, and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point.
