![]() Good Cooking since 1995 Split Pea Soup #2Convert the recipe Recipe by: Chef John V. Amount/Measure/Ingredient: 3 tbsp. olive oil, not extra virgin Preparation: In a heavy bottom soup or stock pot heat the oil on medium high heat. When a small amount of onions sizzle when added to it add all the diced vegetables and garlic. saute for about 5-6 minutes or until the vegetable are tender but the garlic is not browned. Add the split peas, chicken stock, bay leaf, thyme, white pepper and salt. Bring the mixture to a boil while stirring often, reduce the heat to low and simmer for about 50 minutes or until the peas start to dissolve slightly. Stir often during this cooking process. In a separate pot cover the potatoes with water and lightly salt the water. Bring to a boil, reduce the heat and cook them until they are tender. Drain, rinse under cold water and put the potatoes on a plate to air dry while the soup is cooking. Copyright 1995-2022 Content Chef John, Good Cooking, Inc. All Rights Reserved Contact About Media Help Privacy Classic HTML Sitemap XML Sitemap Mobile Sitemap |