Split Pea Soup

Parker's Split Pea Soup

adapted from The Barefoot Contessa Cookbook by Ina Garten

Yield: 6 servings

1 large yellow onion, chopped (about 1 cup)

2 cloves garlic, minced

1/8 cup extra virgin olive oil

1/2 tsp oregano

1 1//2 tsp kosher salt

1 tsp freshly ground black pepper

3-4 carrots, peeled, diced (about 2 cups)

3 unpeeled medium red potatoes (about 1 cup) (I peeled mine.)

1 pound dried split green peas, divided

1 ham slice, diced (about 1 1/2 cups)

8 cups chicken stock

In a 6 quart dutch oven, heat the olive oil and saute the onions and garlic. Add the oregano, salt and pepper and cook until the onions are translucent, about 12 minutes. Add the carrots, potatoes, 1/2 pound of the split peas and the chicken stock.

Bring to a boil and simmer uncovered for about 40 minutes. Skim off any foam while cooking. Add the remaining half pound of split peas and the ham. Simmer for another 40 minutes or until all of the peas are soft. Stir frequently to prevent the solids from sticking to the bottom of the pan. Taste and adjust the seasonings.

Serve hot with crusty garlic bread or baguette rounds that have been brushed with olive oil and lightly toasted under the broiler, then sprinkled with a shredded cheese of your choice. Garnish the soup with croutons or one of the baguette slices. (I have used both Fontina cheese and Parmesan cheese.)