2 qts. water
2 c. dry split peas
1 stalk celery, coarsely chopped
1 lg. carrot, chopped
1 sm. onion, chopped
1/4 tsp. ground thyme
1 pinch cayenne
1 bay leaf
Salt and pepper

Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.

Mixer or processor may be used.