Parker's Split Pea Soup
Source of Recipe
From "The Barefoot Contessa Cookbook" by Ina Garten
"Parker Hodges is the extraordinary chef at Barefoot Contessa. When he makes this split pea soup, he cooks most of the split peas in the stock, but then he adds more halfway through the cooking to give this hearty soup terrific flavor and texture. Chicken stock gives the soup a richer flavor than water, but either way this soup is incredibly satisfying. Serve this with a garnish of croutons or diced smoked ham. Steven Spielberg told me this tastes just like his mother's."
List of Ingredients
◦ 2 cups chopped yellow onions (2 onions)
◦ 1 tablespoon minced garlic (3 cloves)
◦ ¼ cup good olive oil
◦ 1 teaspoon dried oregano
◦ 1 tablespoon kosher salt
◦ 2 teaspoons freshly ground black pepper
◦ 4 cups medium-diced carrots (6 to 8 carrots)
◦ 2 cups medium-diced red boiling potatoes, unpeeled (6 small)
◦ 2 pounds dried split green peas
◦ 16 cups chicken stock or water
In an 8-quart stockpot on medium heat, sauté 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 ½ pounds 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.
Serves 10 to 12