No pictures, but delicious nonetheless!
Yellow Split-Pea Soup
2 T butter
1 1/2 c onion, chopped
1 c carrot, minced
3 cloves garlic, minced
1 lb dried yellow split peas
6 1/2 c water
2 tsp tarragon (fresh), or 1 tsp dried
1 tsp thyme (fresh), or 1/2 tsp dried
1/2 c white wine
1 tsp salt
In a large saucepan, melt butter over medium heat. Add the onions and carrot and cook, stirring, for 10 minutes or until the onions soften and brown a bit on the edges. Add garlic and cook 2 minutes more.
Add split peas, water, tarragon, and thyme. Let the soup simmer over low heat, covered, for 50 minutes, stirring 3 or 4 times to prevent sticking and burning.
Add wine and continue to cook the soup, uncovered, for another 10 minutes. Add salt and pepper. Ladle into bowls and serve.