Carol Spack'S Split Pea Soup - cooking recipe

Ingredients

1 (16 oz.) pkg. split peas
1/2 onion (medium size)
2 tsp. coriander
3 carrots, peeled and cut into 1/2-inch rounds
1 clove elephant garlic
salt and freshly ground black pepper to taste
10 c. spring water

Preparation

Rinse the dry peas in a bowl, removing any foreign matter. Add the peas to a large, heavy bottomed soup pot.
Add 8 cups spring water.
Bring the water to a boil; immediately turn down the heat and simmer for approximately 30 minutes, or until the peas are very soft.
Add the chopped carrots, coriander, salt and pepper; simmer for 25 minutes.
Chop the onion and garlic very finely.
Saute in olive oil until soft; transfer to soup.
Add final 2 cups of water to soup to thin.
Stir with a wooden spoon; simmer until carrots are soft and flavor is smooth.
Serve hot; garnish with Russian Rye Bread Croutons.