1 big onion (chopped)
4 cloves garlic (chopped)
2 cups green split peas (washed, drained)
splash of olive oil
2 bay leafs
salt & pepper
6 cups water
Wash well split peas. Change water few times until clear. Drain.
Heat the oil in a large pan over medium heat. Add the onion and cook over low heat, stirring, for about 3 minutes, until slightly softened. Add garlic and cook for 1 more minute. Add split peas, water and bay leaves, bring to a simmer. Skim the scum off the top of the soup for few minutes, until the scum ceases to rise. Cook on low heat for about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan. Remove the bay leaves from the soup. Purée the soup with an immersion blender. Add salt and pepper to taste.