Source: Orlando Sentinel
Food Group: Vegetable
|2 tablespoon(s) Unsalted Butter|
|1 1/2 cup(s) Celery (thin sliced)|
|1 1/2 cup(s) Carrots (thin sliced)|
|1 cup(s) Sweet Onions (quartered and thin sliced)|
|2 clove(s) Garlic (chopped fine)|
|1 teaspoon(s) Dried Marjoram|
|1 Bay Leaf|
|1 teaspoon(s) Salt (Sea salt if preferred)|
|1 teaspoon(s) Black pepper (Fresh ground if preferred)|
|1 cup(s) Split peas, rinsed|
|1 quart Chicken Broth|
|2 cup(s) Water (See NOTES)|
|1 cup(s) Frozen Peas (Thawed)|
|1 cup(s) Half-n-half or Whipping Cream|
1. In a heavy soup pot, melt butter in 3 tbl. of olive oil over medium heat. Add celery, carrots, onion, garlic, marjoram, bay leaf, salt and pepper. Saute and stir occasionally until vegetables are softened, approx. 10 minutes.
2. Add split peas, chicken broth and water (See NOTE). Bring mix to a boil, then reduce heat to a simmer and cook partially covered, stirring regularly for approx. 1 hour, until thickening begins.
3. Remove the bay leaf and scoop out a cup or two of soup. Add the defrosted peas and use am immersion blender to swirl the soup until smooth. Return the chunky soup to the pot, stir in the cream and keep warm until ready to serve.
When serving, add your favorite flavored croutons, and salt and pepper to taste!
Notes:I saved (and froze) a ham bone from a previous meal. This ham bone, and some additional ham hocks boiled in 2+ cups of water provided a more flavorful addition to the stock than just plain water. I also had the benefit of removing the last pieces of ham from the bones to fine dice and add to the finished soup.