Another successful Barefoot Contessa recipe! As soon as I saw this recipe in my new cookbook I knew I would have to try it. My husband and I both love Split Pea soup. There is often a race in our house to see who can take a can of it to work for lunch first! This soup turned out delicious. I will warn you that the recipe that I made out of the cookbook does make a lot. We put a large amount in the freezer for dinner later on in the month or even next month. I also put this into sevearl containers for us to take to work for lunches and for dinners. I did make a few changes and didn’t add as much pepper as it calls for and I also pureed the soup because we like our smooth.
I will spare you a picture because I will assume that you know what Split Pea Soup looks like and I will also assume that you know it doesn’t photograph nicely!
Parker’s Split Pea Soup
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
In a 4-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, 1/2 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.