Split Pea Soup

I'd heard about split pea soup most of my life, and, from what I'd heard, I didn't want any part of it. It brought to mind all of the childish jokes one can never quite force out of one's head.

What's the difference between chopped beef and pea soup?
Everyone can chop beef, but not everyone can pea soup!

and

No matter what question I ask, you answer “pea soup.”
What did you have for breakfast? (Your turn)
What did you have for lunch? (You again)
What did you have for dinner? (Yep. Your line)
What did you do all night? (You one more time, followed by uproarious laughter. Okay, maybe silence, or groans of disgust).

But as late this year's September carried in some premature October chill and the leaves just couldn't wait to slip into their glorious golds and resplendent rusts and alluring ambers, it was time to break out the soup pot. We'd already done chili. We'd just about overdosed on red beans and rice. We'd had as much lentil soup and curried lentils as we could possibly handle. I'd even mixed it up a bit with a few bowls of creamed chicken and wild rice. What other steaming deliciousness could I bring forth with a few spices and a spin of my magical wooden spoon?

A quick search brought me to the infamous pea soup I'd so steadfastly dismissed. Maybe it was time to change my mind. First, I had to convince myself that I wouldn't actually pee green soup if I mixed up a batch. And since the ingredients are so inexpensive, I'd be out little more than the two hours it takes to simmer the stuff.

Parker's Split Pea Soup by Ina Garten looked most appealing to me, with a few variations from me, because, hey, bacon. The result? An earthenware bowl filled with goodness the color of summer slipping into autumn, with its creamy split peas, warm carrots and tender redskinned potatoes. And the flavor is wonderful--slightly sweet and deliciously savory. I made a double batch, thank goodness, and a cooker full of rice to make it stretch, though one batch will make a plentiful meal for five folks, especially when paired with some crusty bread. 

So, forget the grade-school humor and give this dish a shot, because if you haven't enjoyed a bowl of pea soup, let me assure you, my friend--the joke's on you. 

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Scrumptious Split Pea Soup

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1 bay leaf
1/2 teaspoon red pepper flakes
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 potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken or vegetable stock or water
1/2 pound bacon, fried crisp, crumbled and set aside

Heat the olive oil in a thick-bottomed stockpot over medium heat and saute the onions until they start to brown, 10 to 15 minutes. Add the oregano and stire for a minute. Add the carrots, potatoes, garlic, half the split peas (1/2 pound), and stock. Bring to a boil, simmering uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas, red pepper flakes and bay leaf, and simmer another 40 minutes, or until all the peas are soft. Stir frequently (very important) to keep from burning on the bottom. Season with salt and pepper to taste. Top with bacon and dig in.