Ina’s Split Pea Soup
Well, really, it’s called Parker’s Split Pea Soup but I figured, who knows who Parker is just by reading the title of this post? Parker was a chef at Ina’s gourmet food store, Barefoot Contessa, when Ina featured his split pea soup in The Barefoot Contessa Cookbook (and maybe he still is but I can’t confirm that).
Did I forget to mention that as a kid, I would groan when I found out that split pea soup was on the menu? Yeah, well, all of a sudden a few weeks ago, I felt this indescribable need to make split pea soup. I’m really not sure why but I went out a bought a couple pounds of dried split peas and some chorizo sausage to add to this recipe (instead of the ham or hot dogs my mom added when I was a kid). I put the recipe on hold until Kyle and I returned from our vacation and made the soup the first night we were back. It was simple and required minimal time from me standing over the stove which made it the perfect choice for a meal on a night where I definitely didn’t feel like cooking.
Oh.My.Goodness. I can’t describe how incredible this soup turned out!! It’s seriously one of the best soups I’ve ever had, let alone made because as we all know, my soup skills aren’t quite up to par. I made the whole recipe (which is 1/2 of what is written in the cookbook) and there were plenty of leftovers which neither of us minded at all. The soup was thick, flavorful, and the chorizo sausage was a wonderful addition. This will definitely make a appearance on my menu again soon!
Parker’s Split Pea Soup
source: Ina Garten, The Barefoot Contessa Cookbook
- 1 cup chopped yellow onions
- 2 cloves garlic, minced
- 1/8 cup good olive oil
- 1/2 teaspoon dried oregano
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cups medium-diced carrots (3 to 4 carrots)
- 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
- 1 pound dried split green peas
- 8 cups chicken stock or water
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock.
- Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.