Ingredients

• 2 c dried yellow split peas
• 8 c water or vegetable stock
• 2 medium potatoes
• 2 large carrots
• 3 celery stalks
• 1 large onion
• 2 parsnips peeled
• 1 medium turnip peeled

• 3-6 tsp mustard
• dash of allspice
• 1 tsp ground cumin seeds
• 1 tsp dried marjoram
• 1 tsp dried thyme
• salt and pepper, to taste
• 1 c heavy cream
• dark bread croutons

Directions

In a large soup pot, bring the split peas and water or stock to a boil. Coarsely chop the vegetables and add them to the water as it comes to a boil. Lower the heat and simmer for about 1.5 hours or until the peas are very soft and almost disintegrating.

Puree the soup in batches until it is quite smooth and an even, yellowish colour. The pureed soup will be very thick. Add the spices and herbs and season with salt and pepper.

Garnish with whipped cream and croutons.

Ave to Jason (and his Mom) for this one!