Andersen’s Famous Split Pea Soup
2 quarts water, preferably soft
2 cups green split peas
1 stalk celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 teaspoon thyme
Pinch cayenne pepper
1 bay leaf
Salt and pepper
In a soup pot, combine water, peas, celery, carrot, onion, thyme, cayenne, bay leaf and salt and pepper to taste.
Bring to a boil and continue to boil hard 20 minutes. Reduce heat and simmer 45 minutes. Strain or process in a blender until smooth. Makes 8 servings.
Source: Shared by readers, published in the Los Angeles Daily News, 1998.