Although it has been around since Before Christ, I was introduced to Split Pea Soup when I lived in Philadelphia in the 1980s. I would order a cup at the café around the corner from work and thought it was the perfect meal for cold weather. It hits the spot when the chilly days of autumn and winter arrive. It is easy to make – here is how I prepare it.
Sauté a diced large onion in olive oil in a heavy soup pot over medium low heat for 3- 4 minutes. Add 4 – 5 stalks of diced celery and cook 4 – 5 minutes longer or until the onions start to turn color. Stir in 1 tablespoon of oregano, salt and pepper and cook for 2 minutes longer. Add 2 quarts of chicken stock, scrapping up the brown bits on the bottom of the pot, 4 – 5 peeled, diced carrots, and 1 pound of dried split peas. Bring to a boil, lower to a simmer, and cook for 1 hour and 15 minutes or until the peas are the consistency you like. Add more water during the cooking time if the soup becomes too dry. Stir frequently during the cooking time and skim off any foam that collects on the top.
When ready to serve, taste for additional salt and pepper, and add a big splash of heavy cream and a splash of brandy (or Sherry). Optional additions are diced ham, kielbasa sausage or bacon bits. Ladel into bowls with croutons on the top (a must).
This soup is so delicious and comforting and freezes well. I hope you will try it.