2 teaspoons garlic, minced
1 onion, chopped finely
2 stalks celery, chopped finely
2 tablespoons butter/oil
2 cups dried split peas
1 bag (10.8oz) frozen sweet peas, chop/grind*
1 1/2 to 2 quarts vegetable broth
2 potatoes, peeled and chop/grind*
2 carrots, peeled & chop/grind*
1 1/2 teaspoon liquid smoke* ~ I use hickory
1 bay leaf
1 cup half & half or non dairy creamer
In a large stock pot with a lid sauté the garlic, onion, celery & carrots in the butter/oil until onion is soft.
Add the rest of the ingredients ~ except for the cream & frozen peas.
Bring to a boil, reduce heat to a simmer & cover.
Stir soup occasionally & simmer until dried peas are soft.. about 2 to 3 hours.
Once peas are soft add the half & half & grated frozen peas.
At this point the soup is chunky ~ if you want it smooth use an immersion blender to blend it to your favorite consistency.
* I use my food processor to chop/grind the veggies.. and I chop/grind the peas straight from the freezer, otherwise they will turn to mushAdd to favorites