Time to batten down the hatches and get ready for going back to work. In the spirit of that I made a massive batch of Split Pea Soup for the freezer. I really love homemade food but sometimes time isn’t on my side so it is nice to be able to defrost something really good. Plus all the msg in most canned soups do not agree with me.
I used my newest cookbook The Barefoot Contessa as inspiration and added ham. I had the first batch from the freezer yesterday and I actually think this tastes better upon reheating. However because it is so much thicker you will probably want to thin it out with some water.
I am still getting used to my new camera, I think I may even read the manual a little later.
[print_this]Split Pea Soup
-2 cups yellow onions, chopped
-3 cloves garlic, minced
-¼ cup olive oil
-1 teaspoon oregano
-1 tablespoon salt
-2 teaspoon pepper
-4 cups carrots, medium diced (6-8 carrots)
-2 cups potatoes, boiling red unpeeled diced, about 6 small
-2 lbs. dried split green peas
-16 cups chicken stock
-2 cups smoked ham, diced
1. In a large stock\soup pot on medium heat saute the onions and garlic in the olive oil with the oregano, salt and pepper until the onions are translucent.
2. Add the carrots, potatoes, 3/4 of the peas and the chicken stock.
3. Bring to a boil and simmer uncovered for 40 minutes skimming off the foam.
4. Add the rest of the peas and the ham and simmer for another 30- 40 minutes stirring frequently so things don’t burn to the bottom. (Check the peas for doneness so they still have texture.)
5. Taste for salt and pepper and serve.[/print_this]