What I find most intriguing about this recipe is the fact that it is easy to make, and that it seems to be just a simple soup. Yet, the flavor is outstanding. (This version has no meet, reason why we use duck fat for a more flavorful dish.)
HOW TO MAKE IT
Heat up one tablespoon olive oil in a Dutch oven until it shimmers, on low heat. Add onion, celery, carrot, salt and pepper, and bring to medium heat, for 10 minutes. Make a little empty spot in the middle of your pot, melt duck fat, and cook garlic for 1-2 minutes, until fragrant.
Add chicken broth and split peas, bring to a boil, cover and simmer one hour, stirring on occasion. Add 4 cups of (preferably hot) water, cover again and cook for another hour. Using an immersion blender, blend it for a desired consistency.
Ready to serve. Refrigerates well for a week. Freezes well.
YIELDS: 12 servings
SOPHISTICATED CULINARY by Lucas Eller