Carol Spack's Split Pea Soup

Rinse the dry peas in a bowl, removing any foreign matter. Add the peas to a large, heavy bottomed soup pot.

Add 8 cups spring water.

Bring the water to a boil; immediately turn down the heat and simmer for approximately 30 minutes, or until the peas are very soft.

Add the chopped carrots, coriander, salt and pepper; simmer for 25 minutes.

Chop the onion and garlic very finely.

Saute in olive oil until soft; transfer to soup.

Add final 2 cups of water to soup to thin.

Stir with a wooden spoon; simmer until carrots are soft and flavor is smooth.

Serve hot; garnish with Russian Rye Bread Croutons.