I am still in the soup making mode here. I have been dying for a really good pea soup recipe. The other day I found Ina’s recipe and was so intrigued since people said that it is the best version yet! If pea soup is not your thing, I am including my Chicken and Dumplings recipe…it is a staple in our house and a favorite for everyone who makes it. Back to the pea soup, it is so easy to make. It’s quick and comes out so thick and hearty. The secret is letting it simmer nice and slow. Bon Appetit!!!
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.