Preparation

Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat for 4 minutes, until tender. Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables. Add the split peas, stock, and white wine, bring to a boil, reduce heat, partially cover, and simmer for 45 minutes, until the peas are tender. Remove the bay leaves and puree the soup in batches in a blender or food processor until smooth. Return the puree to the pot and stir in the minced garlic. Simmer for 2 minutes to heat through. To serve, ladle the soup into bowls and top with chopped parsley.