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1/2 cup chopped fresh parsley, plus 8 to 10 parsley stems
4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek, white and light green part only, halved lengthwise and thinly sliced crosswise
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
1/2 cup frozen peas, thawed
Crusty multigrain bread, for serving (optional)
Add the split peas, thyme, leek, celery, carrots, 1 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
Vigorously stir the soup to break up the peas and make the soup smoother. Thin with water, if desired. Stir in the chopped parsley and season with salt and pepper.
Serve with bread, if desired.
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1st Keep
 janettsanchez
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