Scott and I hosted a Friendsgiving a week ago and have been enjoying some leftovers ever since then. We served turkey and ham – Scott smoked a turkey breast and we bought a Honey Baked Ham. The leftover Honey Baked Ham was a nice garnish to Parker’s Split Pea Soup. This soup is easy to make and has a nice texture with some of the split peas added halfway through the cooking. Garnish with croutons or diced smoked ham. It serves 10-12. Enjoy!
Parker’s Split Pea Soup
2 cups chopped yellow onions (2 onions)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil
1 teaspoon dried oregano
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
4 cups medium diced carrots (6 – 8 carrots)
2 cups medium diced red boiling potatoes, unpeeled (6 small)
2 pounds dried split green peas
16 cups chicken stock or water (chicken stock gives the soup a richer flavor)
In an 8-quart stockpot on medium heat, sauté the onions and garlic with olive oil, oregano, salt, and pepper until the onions are translucent, 10 – 15 minutes. Add the carrots, potatoes, 1 1/2 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.
Credit: Ina Garten