This little creation was the result of our oldest kiddo asking if he could make up his own recipe and make it for dinner. He did a great job and other than me steering him in the right direction in the spice/herb department, it was all his.
32 oz. chicken broth
1 onion, sliced into rings
3/4 dried split peas
1 1/2 tsp. dried rosemary
1 bay leaf
1 tsp. basil
1/2 tsp marjoram
We had this with baked chicken, salad and the rest of last night’s baguette.
Heat a large skillet over medium-high heat. Add olive oil and onions. Saute onions until they soften.
Bring chicken broth to a simmer in a large stockpot or Dutch oven. Add onions, split peas, rosemary, bay leaf, basil and marjoram.
Simmer for 30-40 minutes or until peas soften.
Did we change anything? Our oldest said next time he would leave out the peas. I think you need to add about 12 more oz. of broth, too.
What did the family think? Well, since I am the only person in the house that likes peas in any form, I thought it was kind of strange that he would pick peas as an ingredient. So I think I was the only one who actually ate all of their soup. It was good though.