Split-Pea Soup compliments of the now defunct Perfetto Recipe

Ingredients

• 2 tbsp (30 ml) Olive Oil
• 2 lg. Onions chopped
• 2 cups (450 ml) Split-Peas (rinsed and picked over)
• 6 cups (1.4 lt.) Homemade Vegetable Stock (or Homemade Chicken if you want non-Vegan)
• 1 Lemon, juiced and zested (reserve zest)
• 2 md. Carrots, cut into even sized pieces, about 1/2" (1.25 cm)
• 3 lg. cloves of Garlic
• 4 - 5 Sprigs of Thyme
• 4 -5 Sprigs of Parsley
• 1 Bay Leaf
• 4 - 5 whole Black Peppercorns
• Salt and Pepper to taste
View Full Recipe at Eating, Gardening & Living in…