I love almost all soups, stews, etc. I find them so warm and inviting to eat. The flavors are all melded together and it is all usually very healthy ingredients which you are in control of that go into a freshly made soup. As a kid you couldn’t get me to eat Split Pea Soup, as an adult I love it. Maybe it’s the color? the texture? I can’t get Joel to go near it, but he’s allergic to almost anything that looks this green with a lot of references to the Exorcist which I could live without that visual. In any event it’s a warm, cozy soup. Very healthy, and you can leave out the chorizo or add it as you like. Last time out I added it. Very filling, it’s a meal for me with a nice piece of bread.
1 cup chopped yellow onions ( 1 small to medium size yellow onion)
2 garlic cloves, minced
1/8 cup of olive oil
1/2 teaspoon dried oregano
1 teaspoon kosher salt ( you might want to start with 1/2 and increase it as you need)
1 teaspoon freshly ground black pepper
2 cups coarsley chopped carrots
1 pound dried split green peas
8 – 10 cups chicken stock, or vegetable stock ( for the vegetarians out there)
*sliced chorizo (you buy it whole , so slice up as much or as little as you’d like) this is totally optional, you can keep this soup totally vegetarian if you’d like
In a large stockpot ( Le Creuset again) on medium heat , saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, about 10 minutes. Add the carrots, 1/2 lb. of the split peas, and chicken stock. Bring to a boil, the simmer for about an hour. Skim off any foam while it is cooking. After the hour, add the additional 1/2 lb. of split peas and continue to simmer , usually another hour for all the peas to be soft. Stir frequently as the solids can settle at bottom and burn. Taste for Salt and Pepper. I then let soup cool down a little, and take the Immersion blender to it, not a complete puree. I know the consistency I like, so I would suggest cooling down soup then removing maybe 1/2 of soup to another pot, and using the immersion blender or a regular blender , blend it, again not completely. Add it to the rest of the soup, heat it up till it reaches a nice simmer. It was after I blended it partially that I added sliced Chorizo to the soup. A very nice addition. If you add the chorizo just heat it up for about 20 minutes or so, the chorizo is usually pre cooked, it’s just to get the flavors going. Serve Hot with a nice crusty bread.