Yield: 10-12 servings
This is one of my favorite soups. It is easily converted into half a recipe for 5-6 servings. It thickens once refrigerated, so just add a bit of water or stock when reheating it to achieve your desired consistency. If you have a ham hock, add it to the pot in Step 2. It will lend tremendous flavor and whatever meat falls off the bone. Delicious either way!
- 2 cups chopped yellow onions (2 onions)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 cups medium-diced carrots (6 to 8 carrots)
- 2 cups medium-diced red boiling potatoes, unpeeled (6 small)
- 2 pounds dried split green peas
- 16 cups chicken stock, vegetable stock or water
- In an 8-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.
- Add the carrots, potatoes, 1 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
- Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
Source The Barefoot Contessa Cookbook