Jamaican Golden Split Pea Soup

1 lb. yellow split peas, rinsed
3 qt. chicken stock (pref. homemade or low salt)
2 lg. celery ribs, thinly sliced
2 med. carrots, peeled and thinly sliced
1 large onion, peeled and chopped
1 large turnip, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
1 large scallion, white part only, thinly sliced
2 lg. sprigs of fresh thyme
1/4 tsp. ground allspice, more or less to taste
2 tsp. salt
Fresh ground black pepper

In a large saucepan bring the split peas and stock to a boil. Cover and cook over med. heat until the peas are soft and tender, about 45 minutes. Add all remaining ingredients, cover, and cook over med-low heat until the vegetables are very tender, about 45 minutes longer.

Pick out and discard the thyme. Puree the soup in food mill, blender, or a hand-held immersion blender. Adjust seasonings with more allspice, salt and/or pepper to taste. Serve hot.

This freezes very well. I like to serve it with a dollop of yogurt or sour cream swirled in the center and a sprinkle of finely minced fresh parsley.

Makes about 3 qt.

Source of recipe: CLS