Split Peas Soup
1 pound dried split peas
3 tablespoons unsalted butter
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
2 teaspoons garlic, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
5 tablespoons fresh basil, chopped
2 teaspoons fresh thyme, chopped
Place all ingredients in a pot, cover with water and bring to a boil.
Reduce heat and let simmer, stirring occasionally until the peas are tender about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove and discard the bay leaf. Adjust the seasoning.
Freezes very well.