Pea Soup - Pro Points 33

This soup reminds me of winter days; rain on the window, fire in the hearth, and family close to me.

1 cup yellow split peas (17 pro points)
1/2 cup red lentils (7 pro points)
10 cups of water
2 large onions
2-3 sticks celery
2 carrots
2 cloves garlic
1 bat leaf
thyme, oregano, allspice
25 gm butter (5 pro points)
1/4 cup flour (4 pro points)
milk, water or vege stock to thin
salt and pepper

Bring peas, lentils and water to the boil in a large pot. Add onions, celery, carrots and garlic.
Adds herbs and spice listed, in quantities to suit your taste, or leave them out if you don't have them.
Simmer mixture until peas are mushy, then blend or push through a sieve.

Melt butter in clean saucepan, then add flour and cook together for about 2 minutes.
Add about a cup of the soup puree, stir until combined, then add another cup, stir until combined, then add remaining puree.

Bring to the boil and simmer for 5-7 minutes.

This mixture will be very thick, and at this stage is suitable for storing in the fridge or freezer.

When ready to serve, thin with a little milk, water or vegetable stock. Bring to the boil, taste and season.

Serve hot with croutons or toast.