The Leaky Cauldron’s Pea Soup

yield: 4      prep time: overnight to soak the split peas, 20 minutes      total time: 2.5 hours

ingredients:

• 250g dried split peas, washed and soaked overnight or for 8 hours
• 2 tbsp olive oil
• 1 medium onion, 1/2″ diced
• 2 garlic clove, minced
• 1 rib of celery, 1/2″ diced
• 1 medium carrot, peeled and 1/2″ diced
• 1 medium russet potato, peeled and 1/2″ diced
• 2 sprigs of oregano
• 2 bay leaves
• 2 sprigs of thyme
• 4 1/2 cups chicken stock
• salt and pepper to taste
• sour cream to garnish

directions:

1. Heat a large pot over medium heat with 2 tbsp of olive oil.  Add the garlic, onion, carrot, celery, thyme, and oregano.  Cook for 10 minutes until the vegetables are soft.  Add the potatoes and bay leaves and cook for 5 minutes.
2. Add the 4 cups of stock along with the soaked split peas.  Bring it to a boil and then turn the heat down to a simmer.  Let it cook for 1 1/2 – 2 hours until the peas are very soft.  Remove the bay leaves, oregano, and thyme stems.  Season with salt and pepper to taste.  Garnish with sour cream and or croutons.