He only makes it in the winter, which makes sense (except not to my taste buds).
The other day, he decided to make split pea soup, something I never ate before. But, as I always tell Pete, if he’s going to make it, I’m going to try it. It was actually really good, and not like the overly blended pea soup mush I envisioned. It was warm and hearty and perfect for winter.
Split Pea Soup
What You’ll Need:
- 2 tbs. unsalted butter
- 1 large onion, chopped
- 2 medium garlic cloves, minced
- 4 cups water
- 3 cups chicken broth
- 1 lb. chicken breast or smoked turkey breast, skin removed, cut into quarters (thanks to Kim for the turkey idea!)
- 3 slices thick-cut bacon, cut into half inch strips
- 1 lb. green split peas
- 1 tsp. Italian Seasoning
- 2 bay leaves
- 2 medium carrots, peeled and cut
- 1 medium celery rib, cut
- ground black pepper
What You’ll Do:
Heat butter in a large pot over medium-high heat. Brown chicken on each side (about 3 to 5 mins per side if you’re using turkey).
Remove the meat. Add chopped bacon and cook till brown and crispy. Add onion and half teaspoon salt. Cook, stirring frequently, until softened, about 3 to 4 minutes.
Add garlic and cook about 30 seconds. Add water, chicken, peas, Italian seasoning, and bay leaves. Increase heat to high and bring to simmer, stirring frequently. Reduce heat to low, cover, and simmer until peas are tender, about 45 minutes.
Remove chicken. Stir in carrots and celery. Continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes.
While that is happening, shred meat into bite-size pieces. Remove and discard bay leaves. Stir chicken into soup and return to simmer. Season to taste with salt and pepper.
Serve with toasted bread.
Adapted from America’s Test Kitchen.