1 lb. split peas or lentils, wash and sort
8 c. water
1 c. chopped celery
1 c. chopped onion
1 1/2 c. chopped carrots
1/4 tsp. ground thyme
1 pinch cayenne pepper
1 bay leaf

All ingredients in large kettle. Bring to boil. Reduce heat and simmer (covered) 35-40 minutes until peas are tender. Use 2 cups soup at a time in blender and blend until smooth. Repeat to use all soup. Add fresh ground pepper and salt to taste. Reheat to boiling point. Serve with sour cream if desired.