Ingredients:

2 cups green split peas

1 stalk celery, coarsely chopped

1 large carrot, peeled and coarsely chopped

1 small onion, peeled and chopped

1/4 tsp thyme

1 bay leaf, crumbled into very small pieces

Pinch cayenne pepper

1/2 tsp seasoned salt

salt and pepper

Directions:

1. Sort the peas in a mesh strainer, removing any stones or impurities. Rinse them clean.

2. Combine the peas, celery, carrot, onion, thyme, bay leaf and cayenne in a soup pot and cover with 2 quarts (8 cups) of water. Bring the pot to a boil. Keep at a high simmer for 20 minutes.

3. Reduce heat to a low simmer. Let the mixture cook for another 25-30 minutes till the peas are completely tender. Towards the end of cooking, add the seasoned salt, then add salt and pepper to taste.

4. Process the pea mixture through a food mill or a fine mesh sieve. A food mill will create the smoothest, creamiest texture. Process the pea mixture until all of the liquid is pushed through, and only pulp remains. A creamy soup will result.

5. Bring the soup to a quick boil once more on the stove top, then remove from heat immediately. If the soup seems too thick, add some hot water to thin it out to the desired consistency.

Bon Appetit!