- 2 leeks, chopped
- 2 cloves garlic, minced
- 2 T EVOO
- 1 bay leaf
- sea salt and pepper to taste
- 1 pound dried green split peas (rinsed)
- 6 cups chicken stock
- 1 cup milk
- toppings (bacon, ham, sausage, etc…)
Heat EVOO in soup pot.
Saute leeks and garlic until softened.
Add salt and pepper, bay leaf, peas and chicken stock.
Bring to a boil, cover and then let simmer for 45 minutes.
Remove bay leaf from soup.
Puree soup in blender in small batches. Put back in pot and add 1 cup milk.
Ladle into bowls and top with favorite topper!