Yellow Split-Pea Soup with Kielbasa(My Favorite Winter Soup - a Meal in Itself)

In a heavy kettle, cook the onion in the butter over moderately low heat, stirring until it is softened.

Add the split-peas, the sliced carrot, the celery, the kielbasa, the bay leaf and 2 1/2 quarts water.

Bring the liquid to a boil, skimming the froth and simmer the mixture, covered, stirring occasionally for 3 hours.

Discard the bay leaf and transfer the kielbasa with a slotted spoon to a plate.

In a blender, purée the mixture in batches.

Transfer the purée to the kettle and thin it with hot water to the desired consistency.

Cut the kielbasa into 1/4-inch thick slices.

Quarter the slices and add them to the soup. Season the soup with salt and pepper.

Makes about 9 cups before thinning, serving 6.