YELLOW PEA SOUP

2 cloves of garlic

1 onion

1 parsnip, peeled and cubed

3 - 4 medium sized potatoes, peeled and cubed

1 tbsp. extra virgin olive oil

2 tsp. salt

4 c. water

3 c. dried yellow peas

water

Place peas in medium saucepan and cover with water to make a 3:1 [water:pea] ratio. Cook on medium-high heat until tender [approximately 30 minutes]. In food processor, chop garlic and onion. Heat oil in medium-large saucepan. Saute garlic and onion until almost translucent. Add in water, salt, parsnip, and potatoes. Bring to boil and cook until potatoes and parsnip are very soft. Remove from heat. Drain peas [retaining 1/3 of peas to mix in after blending for a more chunky consistency] and combine with water and vegetables. Using blender, blend in batches to get the desired consistency. Stir in any peas that were kept out. Warm over medium-low heat, adding any additional salt and seasonings as desired [I really like thyme, sprinkled on top].