Here’s a recipe that will surely warm you up.
Cosmopolitan Chef Ragan Oglesby was back in our kitchen with a special soup recipe.
Pancetta and Split Pea Soup
Ingredients:
½ cup Olive Oil
8 oz. diced pancetta
1 tbsp. of chopped shallots
1 tbsp. of minced garlic
1 small onion, diced
2 carrots, diced
3 small diced red potatoes (skin on)
16 oz. of dried split peas, sorted and rinsed
8 cups of chicken stock
1 tbsp. of fresh thyme
1 tbsp. salt
2 teaspoon black pepper
Preparation:
In a 4 quart stockpot heat olive oil on medium heat. Add diced pancetta; cook until all of the fat melts. In the same pot add shallot and garlic, cook until tender. Add the onions, sauté until they become translucent; about 10 minutes. Add carrots, potatoes, split peas, chicken stock, thyme, salt and pepper. Bring to a rapid boil, reduce heat and simmer until potatoes are tender and peas are soft. Stir to avoid sticking to the bottom of the pot.
Serve hot and enjoy!