Split Pea Soup

1 medium white onion diced
1 leek washed and diced
1 cup diced celery
1 large carrot peeled and chopped fine
Small handful of flat parsley
2 1/2 cups green split peas
9 cups vegetable stock
3 tablespoons butter (or vegan alternative)
Olive baguette
Small handful of pea shoots
Cinnamon
Smoked Paprika
Handful of pistachios
Sour cream

Heat butter in a stove top pot on medium. Add in, onion, leek, celery and carrot.  After 5 - 10 minutes add in parsley and split peas increasing heat to high and add in vegetable stock slowly.  Reduce to low heat and let simmer for approximately 2 - 3 hours on reduced heat.   Remove from stove, let cool and puree in blender.

Cut thin slices of olive baguette to toast while the soup is in the blender.  Spread one hearty layer of sour cream on top of each toasted slice. Place two slices in the middle of each individual soup bowl.

Garnish with peas shoots, pistachios, dash of smoked paprika and cinnamon.