1 T. canola oil

1/2 C. chopped turnip

1/2 C. chopped celery

1/2 C. chopped onion

1/2 tsp. dried thyme

2 bay leaves

1 pound green split peas

8 C. chicken or vegetable broth

1/4 tsp. salt

1 tsp. hot-pepper sauce

 

Set a pot over medium-high heat for 1 minute. Add the oil and swirl to coat the bottom. Heat for 30 seconds. Add the turnip, celery, onion, thyme, and bay leaves. Stir. Cook, stirring occasionally, for 4 minutes, or until softened. Add the peas and broth. Bring almost to a boil. Reduce the heat to medium-low. Cover partially and simmer for about 2 hours, or until the peas are very soft. Remove the bay leaves and discard. In the bowl of a food processor fitted with a metal blade, in a blender, or with an immersion blender, puree the mixture until smooth. Add the salt and hot-pepper sauce. If the mixture is too thick, add water if desired.

 

Yield: 8 servings

Calories: 253

Fat: 2g

Fiber: .5g