So, one might think that I have become obsessed with making soup and they would not be very far from the truth. So I want to perfect my soup-making skills…… and? On top of that I was home all day today and felt somewhat bad about not contributing to my house duties as I should have as of late due to my wicked work schedule.
I sort of planned this one yesterday when I conveniently slipped a package of green split peas in the shopping cart. I just wanted this soup to come out looking more colorful than my previous ones and I aimed at green. It’s not the kind of green I’m used to (see any of my flower shots) but it will have to do. The soup itself is 100% my invention and I must say I enjoyed eating it almost as much as making it. My taste buds give it a Divine rating. My lovely tester (aka Randy) is yet to give it his rating…..
So, here is what you will need if you’d like to give your taste buds something to rave about:
- 1 pkg of green split peas
- 2 yellow onions
- LOTS of garlic
- 1 cup of low fat, low sodium organic chicken stock
- 1 liter of water
- 3 chicken breasts
- Spices and extra virgin olive oil
And this is what you’ll have to do with it:
1. Chop 4-5 cloves of garlic and sauté them for a minute in extra virgin olive oil, transfer into a large saucepan.
2. Sauté your onions and add to your garlic.
3. Rinse a package of green split peas and add to saucepan, cover with chicken stock and water. Simmer for as long as it takes for peas to get soft.
4. Add powder garlic, salt, pepper and some crushed chillies.
5. Before serving sauté some chicken breasts on pressed garlic, slice into thin strips.
6. Divide the soup in two and purée one part and add it back into the saucepan.
7. Pour into bowls and arrange the chicken on top.
Bon Appétit!!
