When the temperature hits 19 degrees, it’s soup weather.

Actually, it’s soup weather once it drops below 45.

And actually, when the temperature hits 19 degrees, it’s call out sick and wrap up in blankets weather. Or as my co-worker in London calls it, a duvet day.

Split pea soup has such a warming quality to it. I think it’s the thickness of the soup combined with the earthy smell of thyme.

This is an incredibly easy recipe, and one that’s easy to keep the ingredients on hand should the mood, or a cold front, strike.

You will need

• 2 cups split peas
• 2 carrots
• 4 ribs of celery
• 1 small white onion
• olive oil
• salt
• pepper
• thyme
• water

In a heavy pot, pour four cups of water, 2 cups of split peas and a few sprigs of thyme. Bring to a boil and then lower to a simmer and let cook, covered, for about 30 minutes. You want the split peas to soften, but not dissolve.

Add the chopped carrots, celery, onion and a drizzle of olive oil. Bring the soup back to a boil, and the reduce to a simmer again, letting cook for about 15 minutes, until the vegetables have softened. Season with salt and pepper.

Remove the thyme and, using a blender or immersion blender, puree the soup.

Get out the fuzzy slippers and the flannels and watch the wind blow while you are safely warm and happy and full.