Monday, January 18, 2016
Barefoot Contessa Split Pea Soup
Ingredients
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
Directions
Watch how to make this recipe.
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.
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2 comments:
cook 1/2 lb of bacon and use grease as the oil base to cook garlic. used 6 cloves garlic, no onion. should have cut up the three bacon slices I put into the pot initially. skipped the oregano, used 2tsp of celery salt instead of kosher salt. Not sure what the point of putting in split peas in two batches. I did the first half uncovered, but I think start with covered simmering, and then reduce later on once the peas have softened. sliced carrots no celery.
Probably grease from three slices is enough to add with three slices cut up in pot. Low heat on carrots and garlic so they soften slowly and sweeten. This time keeping it covered while simmering. Add 8oz or ham.
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