Popular in Quebec, this split pea soup is made by simmering dried yellow split peas with vegetables until completely tender, then blending until smooth. It is a warming, hearty soup for cold winter days.
Sauté the onion, carrot, celery, and garlic in olive oil over medium heat for 8 minutes.
Add the split peas, vegetable stock, and thyme. Bring to a boil, then cover and simmer over low heat for 40–45 minutes, until the peas are completely tender.
Blend until smooth and season with salt to taste.
Serve hot.
Store covered in the refrigerator for up to 4 days. Freeze for up to 2 months and stir while reheating.
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