This is not a new or exciting recipe but we make it almost once a month. It is especially great with some grilled cheese on the side. Feel free to add a ham hock while things simmer but pull it out before blending, or add some chopped ham after blending the soup.
Ingredients
2 Tbsp butter
1 small onion minced/grated
3 cloves garlic (about a Tbsp minced)
salt and pepper to taste
12 oz split peas (yellow or green)
5 cups Chicken stock, veggie stock or water
Directions
Melt the butter over medium heat in a 3 qt sauce pan
Sweat the onions in the melted butter with a pinch of salt for 5 minutes
Add the garlic and sweat an additional minute
Rinse the peas in cold water and pick out any stones that might have slipped into the bag.
Add the peas and stock.
Bring to a full boil for a minute then turn down to simmer for 45 - 55 minutes or until the peas are tender.
Spoon about a cup and a half of the peas without stock out of the pan.
Blend the remaining saucepan contents in a blender or with a stick blender.
Add the reserved peas back in and stir to combine.
Ingredients
2 Tbsp butter
1 small onion minced/grated
3 cloves garlic (about a Tbsp minced)
salt and pepper to taste
12 oz split peas (yellow or green)
5 cups Chicken stock, veggie stock or water
Directions
Melt the butter over medium heat in a 3 qt sauce pan
Sweat the onions in the melted butter with a pinch of salt for 5 minutes
Add the garlic and sweat an additional minute
Rinse the peas in cold water and pick out any stones that might have slipped into the bag.
Add the peas and stock.
Bring to a full boil for a minute then turn down to simmer for 45 - 55 minutes or until the peas are tender.
Spoon about a cup and a half of the peas without stock out of the pan.
Blend the remaining saucepan contents in a blender or with a stick blender.
Add the reserved peas back in and stir to combine.
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