This is perhaps one of my favorite soups. The best split pea soup (in my opinion) is served at Ben's Deli in Manhassett. But, I must admit Mike and I make a recipe that comes very close.
2 tbl. olive oil
2 quarts of chicken stock
1 1/2 cups of split peas (soaked overnight)
1 carrot - diced
1 medium onion - chopped
1 clove garlic - crushed but left whole
salt and pepper to taste
In medium size pot, place olive oil, onion and garlic and braise till translucent. Add chicken stock and peas. Add carrots when you have about one hour left. Cook till peas and carrots are tender (about two hours). When fully cooked, you may transfer ingredients into a food processor or blender to create a smooth, creamy consistency. If you prefer a more rugged soup, you may leave as is.
Serve with garlic, cheese croutons - best if you make these on your own. Use stale bread, cut into bite size pieces, place in plastic bag. In a cup pour 1/2 cup olive oil, 1 teaspoon garlic, a touch of pepper, salt, grated parmesan cheese, and oregano. Mix really well before pouring into plastic bag.
Place in baking sheet and bake till golden brown.
© Natala Orobello