1 tbsp oil
1 cup carrots
1/2 cup celery
2 leeks sliced
1 garlic clove
4 cups chicken stock
2 cups water
1 cup yellow split peas
1/2 tsp salt
1/4 tsp oregano soup
Pinch hot pepper flakes
1 1/2 cup julienned vegetables
1 cup carrots
1/2 cup celery
2 leeks sliced
1 garlic clove
4 cups chicken stock
2 cups water
1 cup yellow split peas
1/2 tsp salt
1/4 tsp oregano soup
Pinch hot pepper flakes
1 1/2 cup julienned vegetables
- Heat oil over medium heat
- Cook celery, carrot, leek and garlic covered for 10 minutes until soft but not browned
- Add stock water, split peas, salt, oregano, and hot pepper flakes
- Bring to boil, cover and simmer 15 minutes
- Puree
- Return to pan and add julienned vegetables
- 10 minutes