Turnip, Carrot, and Split Pea Soup
salt and black pepper
Wash peas and soak them overnight in cold water, or in hot water for one hour.
Drain them and set aside.
Heat the butter in a saucepan and sauté the onion until light brown.
Add the carrots and turnip and continue cooking 5 mins.
Add the peas and veg stock, and stir well.
Cover the pan, bring to a boil, and simmer 1 to 1½ hours until the peas are really tender.
Stir occasionally, and add water if necessary.
Season to taste.