Title: Split pea soup (brown)
 Categories: Soups, Vegetarian, Appetizers
      Yield: 4 Servings
 
      4 oz Yellow split peas
      1 md Onion, chopped
      1    Garlic clove, chopped
      1 tb Oil
      1 lg Potato, diced
      2    Celery stalks, chopped
      1 ts Caraway seed
    1/4 ts Ground mace
      1    Bay leaf
    900 ml Stock
           Salt & pepper
 
  Steep split peas in hot water for an hour then drain. Fry onion &
  garlic in soup pot for 4 minutes.  Add the rest of the vegetables
  plus the peas, the caraway seed, the bay leaf & the mace. Cook for 5
  to 6 minutes, stirring occasionally.  Add most of the stock. Bring to
  a boil, reduce heat & simmer for 40 minutes. Remove the bay leaf &
  allow to cool slightly. Blend till smooth.  Reheat before serving,
  but don't boil.
  
  Sarah Brown's "Vegetarian Cookbook"