Peas and carrots (my prettiest pea soup)
2 red onions, diced
2 shallots, diced
1 leek, cleaned, trimmed, and diced (white parts only)
4 cloves garlic, minced
2-3 T. olive oil
Heat oil and gently saute onions, shallots and garlic in a large, heavy-bottom stockpot
until translucent.
3 Yukon gold potatoes, peeled and diced
6 carrots, diced
6 stalks celery, diced
1 yellow pepper, seeded, diced, and pith removed
1 tomato, diced with seeds removed
1/2 bunch fresh thyme
1/2 cup fresh flat parsley, minced
4 slices bacon or small ham steak, diced (optional)
2 lbs dried green split peas, picked over
3 32 oz. cartons of good chicken stock (I like Kitchen Basics)
32 oz. warm water
Add the potatoes and veggies to the onions and stir to coat. Add herbs, and meat (if you want it), then add chicken stock and
water. Dump in about half the peas and stir.
Simmer for 45 minutes, stirring regularly and removing pea "foam" from top of pan. No need to cover. Add remaining peas and
lots of freshly cracked black pepper--and a little sea salt if you wish.
Simmer another 60-80 minutes, stirring often to ensure soup doesn't stick to pot--and that peas and veggies break down to
proper consistency.
Devour with or without croutons and a bit of shredded parmigiana reggiano. Reheats perfectly in microwave.
Makes an enormous pot--enough for a family.
