Last week I saw a bin of yellow split peas at the grocery store and thought: I should make a split pea soup! So, when our freezer thawed and I had a bunch of thawed chicken on my hands, that’s exactly what I did.
I’m sorry to say that I can’t give you exact measurements for this recipe because I was really winging it on the fly, but I can give you the general idea of how I made it.
First I chopped up an onion and a few cloves of garlic and sauteed them in olive oil in a large soup pot.
After a few minutes, I added about 2 quarts of cold water, around 4 cups of dried yellow split peas, 6 whole chicken breasts, and 2 bunches of fresh multi-hued carrots from the farmer’s market.
I brought it up to a boil and then reduced it to a simmer for almost two hours, until the split peas were softened and the chicken was cooked.
Using a slotted spoon, I removed the chicken and carrots to a dish while used my immersion blender to pureé the soup to a smooth consistency. I sliced up the chicken and carrots and returned them to the soup and seasoned with sea salt, white pepper, and turmeric.
My goal was to make enough to freeze for the winter nights ahead, so keep that in mind when considering amounts to use.