Split-Pea Soup compliments of the now defunct Perfetto Recipe

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Ingredients

2 tbsp (30 ml) Olive Oil
2 lg. Onions chopped
2 cups (450 ml) Split-Peas (rinsed and picked over)
6 cups (1.4 lt.) Homemade Vegetable Stock (or Homemade Chicken if you want non-Vegan)
1 Lemon, juiced and zested (reserve zest)
2 md. Carrots, cut into even sized pieces, about 1/2" (1.25 cm)
3 lg. cloves of Garlic
4 - 5 Sprigs of Thyme
4 -5 Sprigs of Parsley
1 Bay Leaf
4 - 5 whole Black Peppercorns
Salt and Pepper to taste

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