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Split Pea Soup

Chef Frank shows you how to make delicious spilt pea soup from scratch. INGREDIENTS 1 lb. bag dried split peas 8c. chicken stock 1 TBSP Olive Oil 1 1/2c. chopped yellow onion 1 1/2c. chopped celery 1c. chopped carrots 1 medium white potato diced 1/2 tsp salt 1 tsp dried parsley 1 tsp dried thyme 20 twists fresh black pepper 1 tsp oregano 2 bay leaves 2 tsp minced garlic 1/4 lb. salt pork or bacon 1/2 c. dry white wine Directions 1. Add olive oil to large soup pot with a thick bottom and turn heat to medium. 2. Add carrots, onions and celery and fresh garlic. 3. SAUTÉE approximately two minutes. Do not brown the garlic. 4. Add 6c. chicken stock-reserving two cups to add later, gradually if needed. 5. Add dried peas, bay leaves, parsley, thyme, oregano , fresh black pepper and salt. 6. Sauté on med-hi heat for 30 minutes. 7. Add wine and potatoes. 8 Adjust consistency with remaining chicken stock. 9. Cook for 30-45 on until peas are tender. 10. Re taste soup for additional salt and add if needed. 11. Adjust consistency with remaining chicken stock. Enjoy!