Parker's split pea soup

2

Ingredients

  • 150g chopped yellow onions
  • 2 cloves garlic, finely chopped
  • 30ml good olive oil
  • 1/2 tsp dried oregano
  • 1-1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 300g medium-diced carrots (3 to 4 carrots)
  • 150g medium-diced red boiling potatoes, unpeeled (3 small)
  • 200g dried split green peas
  • 2L chicken stock or water

Use imperial measurements

Method

How to make Parker's split pea soup

1) Place the olive oil in a 4-litre stockpot on a medium heat, and saute the onions, garlic, oregano, salt and pepper until the onions are translucent, for 10 to 15 minutes.

2) Add the carrots, potatoes, split peas and the chicken stock. Bring to the boil, then simmer uncovered for 40 minutes.

3) 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.

4) Season with salt and pepper to taste. Serve hot.

Comments