I'm having a momentary lapse back to my childhood playground
What did you eat for breakfast? Pea green soup! What did you eat for lunch? Pea green soup! What did you eat for dinner? Pea green soup! What did you do all night? ...
Sorry, I couldn't resist.
Although it ain't much to look at, this yummy soup is just like Steven Spielberg's mom used to make (according to Ina Garten.) The recipe is from Parker Hodges, the chef at Ina Garten's old Barefoot Contessa store.
This soup thickens up a lot. I would recommend using mostly broth to start, and then just "water it down" with plain water when it sets a bit.
(split) pea green soup
1 C yellow onion, chopped (1 small onion)
2 cloves garlic, minced
1/8 C olive oil
1/2 teas dried oregano
1 Tbs salt
2 teas ground black pepper
2 C carrots, diced (3-4 carrots)
3 small red potatoes, unpeeled and diced (for about 1 C)
1 lb dried split green peas
8 C chicken stock
In 4-qt stockpot, warm olive oil and saute onions, garlic, oregano, salt, and pepper together until onions are translucent (10 mins.) Add diced carrots and potatoes, 3/4 lb of split peas, and chicken stock. Bring to a boil. Reduce heat and simmer, uncovered, for 40 minutes.
Add remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the peas from burning on the bottom of the pan. Adjust consistency by adding more water. Season with more salt and pepper, if necessary. Serve hot with croutons, toasted slices of baguette, or just a sprinkling of parmesan cheese.