Tuesday, February 28, 2012

Split Pea Soup

There's nothing quite like homemade soup.  And this past weekend, I decided to cook up a pot of one of my favorites--split pea.  Comforting, healthy, chocked full of flavor, and a cinch to pull together (no advance soaking of peas required) are qualities that make this soup a star for all the right reasons.  Pair with hot, crusty bread, and you've got a scrumptious, soul-satisfying meal that will keep you coming back for more.

Happy Eating!

Split Pea Soup

1 pound dried split green peas, rinsed
1 onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon coriander
1/2 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 bouquet of fresh thyme
4 medium carrots, diced
3 celery stalks, diced
3 red potatoes, diced
8 cups chicken stock or water, plus more as needed

Heat olive oil in large stockpot and saute the onions, garlic, oregano, coriander, salt and pepper until the onions are softened.  Add the carrots, celery, potatoes, split peas, thyme and chicken stock.  Bring to a boil, then reduce heat and simmer, uncovered, for an hour and a half, or until all the peas are soft.  (The soup will thicken as it sits, so adjust the consistency by adding more stock or water.)  Skim off the foam while cooking and stir often.  When cooking is complete, taste for seasoning.  Serve hot and enjoy.  
Adapted from Ina Garten   

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