Easy to make.
- 2 quarts cold water
- 1/4 teaspoon dried thyme
- 2 cups green split peas
- 1/4 teaspoon dried marjoram
- 2 stalks celery, chopped
- Dash of cayenne
- 2 carrots, chopped
- 1 bay leaf
- 1 onion, chopped
- Salt and pepper to taste
Preparation
Mix all ingredients. Be sure the thyme and marjoram are powdered. Better to rub them between the fingers.
Celery and carrots need to be chopped.
Cook
Cover and cook slowly for about 1 hour, or even longer. The mixture must cook until the peas are very soft. Force through a coarse sieve. Return to range and bring to boiling point.
Serving
Serve piping hot in bowls which have been heated. Serve this with dark rye bread and butter. Serves 6-8.