Pea Soup II

2 cups split peas, rinsed

6 cups cold water

5 cups chicken stock (see our chicken stock recipe)

1 carrot, sliced into thin rounds

1 celery stalk with leaves, finely sliced

1 cup onion chopped

3 garlic cloves, peeled and minced

2 teaspoons lemon juice

1 bay leaf

Salt and freshly ground pepper to taste

Pinch of parsley, thyme, marjoram and cayenne pepper

1. In a Dutch oven add peas with 6 cups of cold water. Bring to boil, then reduce the heat and simmer for 1 1/2 hours until the split peas are tender.

2. Add chicken broth, carrot, celery, onion, garlic, lemon juice, bay leaf and all spices. Bring to a boil, reduce heat and simmer for another 1/2 hour or until carrots are done. Before serving, garnish bowls with chopped parsley if desired. 

Serves 8