Food Network: Parker's Split Pea Soup

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Parker's Split Pea Soup
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

Instructions
In a 4-quart stockpot on medium heat, saute the onions
and garlic with the olive oil, oregano, salt, and pepper until the onions are
translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas,
and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. 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. Taste for salt and pepper. Serve hot.