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Mixed Split Pea Soup
1 Pound split peas -- dried
2 Quarts water
2 Teaspoons thyme -- dried
2 onions -- chopped
2 carrot -- chopped
1/2 cup fennel -- chopped
Soak the split peas in water to cover overnight; rinse and drain. OR boil hot water to cover peas and let sit for 45 minutes. Drain, rinse and drain again.
Saute the onions, carrots and fennel in a small amount of oil or butter until just translucent. Add the peas, cook 2 minutes. Add water to the stock pot and stir.
Bring to a rolling boil, reduce heat and simmer for 1 1/2 to 2 hours.
Puree the soup in a food processor until smooth; re-season to taste with salt and pepper.
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