Split Pea Soup a la Ina
  • ½ c chopped onions
  • 3 cloves of garlic, minced
  • ⅛ cup olive oil
  • 2 t dried oregano
  • 1½ t kosher salt
  • pepper from the mill to taste
  • 2 C diced carrots
  • 1 C diced potatoes, unpeeled
  • ½ C shallot, diced
  • 1 lb dried split peas
  • 8 C chicken stock
  1. Saute the onions, garlic and shallot in a stock pot with the olive oil, oregano, salt and pepper for about 15 minutes on medium low heat
  2. add the carrots, potatoes, split peas and chicken stock
  3. Simmer uncovered for about 40 minutes, skimming the foam off the top as needed, stirring occasionally, until the peas are soft
  4. Serve with a piece of french bread with a slice of parmesan melted on the top
Recipe by The Rocky Mountain Woman at https://therockymountainwoman.com/split-pea-soup-la-ina__trashed/