Ingredients
1 lb dried green split peas
12 cups chicken broth, or vegetable broth
2 cups carrots, thinly sliced
1 cup yellow onion, thinly sliced
1 cup potatoes, peeled and thinly sliced
½ cup white wine
2 cloves garlic, thinly sliced
2 tbsp olive oil
½ tsp dried oregano
salt and ground black pepper, to taste
1 tbsp sour cream
1 tbsp olive oil
Preparation
Heat up your oil in a soup pot over medium heat. Add the onion and garlic. Sauté until translucent.
Add carrots, potatoes, split peas, and dried oregano. Continue sauteing.
Deglaze with white wine and reduce briefly.
Add broth and stir to combine. Bring to a boil, then reduce heat to low.
Cover and let the soup simmer for 40 minutes until split peas are tender.
Puree until smooth using either a stick or hand blender.
Adjust seasoning to taste with salt and pepper.
Ladle your soup into a soup bowl. Swirl sour cream and olive oil on top. Serve.
