Parker's Split Pea Soup

1 cup chopped yellow onion

2 cloves garlic, minced

1/8 cup good olive oil

� tsp kosher salt

1 tsp freshly ground black pepper

2 cups medium diced carrots (3-4 carrots)

1 cup medium-diced red boiling potatoes, unpeeled (3 small)

1 lb dried split green peas

8 cups chicken stock or water

Ham hock
 

In a 4 quart stockpot on medium heat, saut� the onions and garlic with the olive oil, oregano, salt and pepper until the onions are translucent, 10-15 minutes. Add the carrots, potatoes, � of the split peas, and chicken stock and ham hock.

 Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.  Add 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 and serve hot.