Split Pea Soup

2 tbsp. Butter
1 large yellow onion, chopped
1 tsp. minced garlic
2 stalks celery, chopped
2 carrots, peeled and chopped
1 tsp. dried thyme
2 bay leaves
1 tsp. salt
½ tsp. freshly ground pepper
1 pound dried green split peas, rinsed and picked over
8 cups vegetable broth
½ c. white wine
¼ cup chopped parsley (optional)

In a large stockpot over medium heat melt the butter. Add the onion, garlic, celery and carrots and cook, stirring, until tender, about 4 minutes. Add the thyme, bay leaves and pepper and stir to coat the vegetables. Add the split peas, stock or broth and wine and bring the mixture to a boil. Reduce the heat to medium-low, partially cover and bring the mixture to a simmer. Cool, stirring occasionally, until the peas are tender, about 45 minutes. add, salt

Remove and discard the bay leaves. Working in batches after slightly cooled, carefully transfer the soup to a blender or food processor and process until smooth. Be very careful as a hot mixture in the blender will cause the top to fly off. Return the pureed soup to the pot, set over medium heat and bring the soup to a simmer. Cook until heated through, about 2 minutes.

Ladle the soup into bowls and top with parsley. 6-8 servings

Instant pot=16 min high pressure, 10 min NR