Spencer’s Split Pea Soup Recipe

 

Inspired by Ina Garten’s recipe which can be found here.

 

Ingre­di­ents

  • 1 cup chopped yel­low onions
  • 2 cloves gar­lic, minced
  • 1/8 cup good olive oil
  • 1 tea­spoon dried oregano
  • 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
  • 1 1/2 cups chopped cooked ham
  • 8 cups chicken stock (or mix 6 cups chicken stock with 2 cups water)

Direc­tions

In a large pot 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,  split peas, and chicken stock. Bring to a boil, then sim­mer uncov­ered for 40 min­utes. Sim­mer for another 40 min­utes with lid on, or until all the peas are soft. Stir peri­od­i­cally to keep the solids from burn­ing on the bot­tom. Once cooked, remove lid and allow to cool down for 20 min­utes. Blend half of the soup mix­ture with  an immer­sion blender. Add the pureed soup back into the pot. At this point put the chopped ham into the soup. Warm the soup up again, taste for salt and pep­per. Serve hot and with some warm crusty bread.

Buon Appetito!

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