3 c. water
2 c. dried yellow split peas
6 c. chicken or meat stock
2 sm. onions, peeled and sliced into very thin rings
1/2 tsp. grated nutmeg
1 tsp. salt
Pepper

Cook water and split peas in a heavy 4-quart soup pot. The peas should cook at a simmer, covered, until they are fairly soft (about 1 hour). Stir occasionally to keep the past from sticking.

When they are done, put 1 cup (2 if you like a thicker soup) into the blender or food processor and puree. Pour the puree back into the soup pot and add remaining ingredients. Bring to a near boil. Turn the heat down and cook, covered, for about 20 minutes, stirring occasionally. Serves 6-8.