One of the nicest things about having this blog is that my son at Georgetown (who has no meal plan this year), can find a lot of the the recipes for simple dishes he’s used to eating at home, and make them for himself.
I just sent him a care package last week, which included an immersion blender and bags of lentils, beans and split peas. Yes, I know, it’s not your typical care package, but I did include some British chocolate! However, I must add that he wasn’t too excited about the chocolate as he hasn’t been eating any sweets for the past month or so. Is he really my son?
In short, I’m posting this Split Pea and Potato Soup for my son, but I hope you’ll try it too! There’s no ham in this recipe and you can easily make it completely vegetarian (and vegan) by substituting vegetable stock for the chicken stock. It’s a lighter version of pea soup, and tastes even better with some warm, crusty bread, or some garlic croutons!
SPLIT PEA AND POTATO SOUP
- 1 large onion, chopped
- 1 cup (8 oz) dried split peas, rinsed
- 2 medium sized potatoes, peeled and diced
- 2 tbsp extra virgin olive oil
- 5 1/2 to 6 cups chicken stock (or 4 cups stock and 1 1/2 to 2 cups water)
- 1 tsp Kosher salt
- black pepper, to taste
- splash of milk, cream or half and half, optional
In a large pot, saute the onion over medium high heat in the extra virgin olive oil until it becomes transparent and starts to become soft.
Add the stock.
Then add the peas and potatoes, and stir well.
Bring to a boil, add salt; then reduce heat and simmer over low heat for 35 to 40 minutes or until peas are soft, stirring occasionally.
Remove from heat and blend until smooth, with immersion blender or a counter-top blender.
Taste for salt and pepper; add as needed.
Add a splash of milk, cream or half and half, if desired. (I used half and half.)
Serve hot with extra pepper and crusty bread or croutons.