Here is another delectable recipe from our kitchen. We leave out the "herbe de provence" and remove the bay leaf before we puree. Enjoy.
3 tbsp olive oil
1 onion, diced
1 clove of minced garlic
2 ribs celery, finely diced
1 1/2 cups yellow split peas, rinsed and drained
1 tbsp "herbe de provence"
1 bay leaf
Heat oil on medium-low heat. Add onions, garlic and celery and gently saute for about 5 minutes. Add split peas and saute for another 5 minutes. Add "herbe de provence", bay leaf and water. Simmer on low heat for about 45 minutes or until peas are tender. Add more water if a thinner broth is desired. Remove bay leaf, then puree with an immersion blender. Season to taste with "herbamare" or sea salt, and pepper (if desired).
Note: Cindy likes to add one or two chopped, cooked carrots after the soup is pureed.