Split Pea Soup

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Winter has come back in full force again. We had a little bit of a January thaw for the past week and a half, which was wonderful. We lost just about all of our snow and a good portion of the ice. The kids were going out to play every day and we didn’t have the wood stove going for days. Talk about a nice break! But, of course the freedom is limited for Maine in January. Today it’s back to single digits and maybe 4-5 inches of snow on the ground with more to come tonight/tomorrow, high gusts and below zero with windchill. Oh boy! At least chainsawing is do-able now.

With all these cold temperatures, it has me craving soup. Nothing better to curl up next to the wood stove with a steaming bowl of soup after spending time outside in the cold. This particular soup has been one of my favorites for years. It is so easy to make and extremely satisfying. Especially when you have a good hunk of bread to dip in it! I prefer not to put ham in it, but you can always throw some in if you’d like. And, like most soups, this gets even better the next day!

Split Pea Soup

  • 1/2 lb. green split peas, rinsed
  • 4 red potatoes, scrubbed and diced
  • 4 carrots, peeled and chopped
  • 1 onion, chopped
  • 6 cups chicken stock
  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • parmesan cheese

Directions

In a large pot, bring the chicken stock to a boil. Stir in the split peas and bring to a boil again. Turn heat to low and simmer for 30 minutes, stirring occasionally.

Meanwhile, in a small pan, melt the butter and olive oil over medium heat. Stir in the carrots and onion. Cook until the vegetables are softened, about 8-10 minutes.

Stir the sautéd vegetables, making sure to scrap in the goodness of the butter and oil, and potatoes into the split peas. Cook for another 15-20 minutes, or until the split peas are soft, and no longer crunchy. Add salt and pepper to taste. Serve soup into bowls and sprinkle grated parmesan cheese on top.

Source: Adapted from Kyra Alex

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