Recipes out of the Blond Box

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 strip lemon peel (3" x 1")
3-4 sprigs fresh thyme, or ¼ teaspoon dry
1 bay leaf
¾ cup dried split peas
1 ¾ cup vegetable broth
1 cup water
1/8 teaspoon white pepper
3 stalks celery, cut diagonally into ½ inch slices
2-3 carrots cut into ½ inch chunks
1 tablespoon cornstarch mixed with 3 tablespoons water
½ cup frozen peas

In a large saucepan, sauté onion and garlic in oil with lemon peel, thyme and bay leaf, 4-5 min. stirring constantly. Add broth, water, split peas, and pepper; bring to a boil, reduce heat, cover and simmer 45 min.

Remove lemon peel, thyme and bay. Add celery and carrots, cover and cook until vegetables are just tender, 15 to 20 min. stir together cornstarch and water, stirring to split pea mixture. Cook, stirring until mixture thickens slightly, 10 min. sprinkle with frozen peas and cover until peas are hot, 2 to 3 min.

Serve over rice.