I am a Food Network addict, and Ina Garten, aka The Barefoot Contessa, is an invaluable source for classic recipes and cooking tips. I will be posting some of my favorite recipes from her in the future. So, when Grandchild #8 asked me to post a pea soup recipe, I did my research. It seems that many other bloggers had the same idea, using this exact same recipe. Food bloggers are smart. They know a good source when they see one.
And oh, boy! Ina did not disappoint. I urge you to try this fabulous soup the next time it snows, or rains, or is 90 degrees outside. Ladies and gentlemen, presenting Parker’s Split Pea Soup. Oh, and it seems that Parker is/was a chef at Ina’s gourmet food store. Thank you, Parker!
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- ⅛ cup good olive oil
- ½ 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, ½ 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.
- Swirl with sour cream, if desired.
Et cetera: Although the recipe says to add the second half of the split peas 40 minutes into the cooking process, I went ahead and added them all at once. It worked for me. I also noticed that this soup becomes thicker if you store it in the refrigerator for later use, so you may have to add more broth or water to thin it out a bit. Or, if your favorite utensil is a fork like Grandchild #3, you can leave it as is. Ha! Well, Manthy, what do you think? I hope you like it!