From David and Nikki Goldbeck’s American Whole Foods Cookbook
They don’t specify yellow split peas, which aren’t as common as the green ones. Yellow peas, famous from Mendel’s genetic experiments with green and yellow, smooth and wrinkled, are popular in Scandinavia and have a different and milder flavor.
Mom’s Thick Split-Pea Soup
2 cups dried split peas
8 cups water
2 onions, chopped
4 carrots, chopped
4 to 6 leafy celery tops, chopped
1 large bay leaf
2 teaspoons salt
Combine peas and water in a large soup pot. Bring to a boil. While you are waiting, the vegetables can be prepared and added to the pot along with seasonings.
Once it is boiling, cover and cook over low heat for 1 to 1 1/2 hours until peas are very soft. Mash with a fork or puree in a food mill. Cook several minutes uncovered to thicken if necessary.
Makes about 2 quarts; serves 8