Thin Split Pea Soup

I found this recipe online. She used yellow split peas instead of the green but green was what I had. It happened to fall on St. Patrick's day though I didn't realize it at the time. I thought it was really good but Adam said the kale was a little weird. Next time (and there will be a next time) I will just leave it out of the pot and add it only to my bowl because I really liked it. Thin Split Pea Soup

1 cup yellow split peas 3 cups water 2 bay leaves ¼ teaspoon paprika 2 tablespoons olive oil 1 onion, chopped 1 clove garlic, sliced 8 ounces mushrooms, sliced 1 quart chicken stock 1 cup kale, chopped and steamed ½ teaspoon sea salt

1. In a medium sauce pan, bring split peas, water, bay leaves and paprika to a boil


2. Reduce and simmer for 1 hour, until peas break apart


3. Remove peas from heat, discard bay leaves and place peas in blender


4. Puree peas on high speed, until smooth, then set aside


5. In a large sauce pan, heat oil and sauté onion over medium low until translucent, 10-15 minutes


6. Add garlic and mushrooms and sauté until tender


7. Stir pureed peas, stock, kale and salt into onion, mushroom mixture


8. Warm and serve

I served it with a wedge of cornbread. Yum, down home cooking!