This is a very hearty, soul and body satisfying meal. It scream comfort food to me. You can use green or yellow peas, whatever you prefer or have on hand. IT will change the color of the soup but will not effect the flavor.
Peas, like beans, tend to produce foam while cooking ( it's not harmful), You can skim the foam with a mesh strainer, otherwise it just gets absorbed into the cooking liquid.
- 3/4 gallon chicken stock
- 1 lb dry peas
- 2 potatoes diced
- 1/2 onion quartered
- 1 carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1/2 cup parsley chopped
- salt to taste
- pepper to taste
In a large mixing bowl, cover dry peas with cold water and soak overnight, or at least for 1 hour.
Once the peas are soaked and doubled in size, rinse them well.
Add chicken stock and peas to a pot and bring to a boil. Simmer split peas for 45 minutes stirring occasionally.
Add onion to an oven and broil until golden and soft to add flavor.
Add potatoes, carrots, celery, onion and garlic to a pot. Cook, uncovered, for 15 minutes until vegetables are tender.
You can skim the foam from the peas that rises to the top. It is not harmful and, if left, it gets simply absorbed into the cooking liquid.
Add bay leaf, salt, pepper and parsley and stir. Turn off the heat and enjoy!