Split Green Pea and Potato Soup
Serves 6

½ lb. (1 c.) split green peas, washed and drained
2 medium Yukon Gold potatoes, cut into chunks
3-15 oz. cans chicken broth (preferably Swanson’s Broth)
1 ½ Tbl. butter
½ yellow onion, chopped
¼ c. freshly grated Parmesan cheese
Freshly ground pepper

Steps:

1.      In a large saucepan, bring 4 cups (2-15 oz. cans) of broth to a boil.  Add the split peas and potatoes and cook at a moderate boil for 35-40 minutes.  Puree the mixture in a food processor.  Return the puree to the saucepan.

2.      In a small skillet, sauté the onion in the butter over medium heat, stirring often, until a rich golden color. 

3.      Add the onion to the puree in the saucepan.  Add remaining can of broth and bring to a moderate boil.  Cook, stirring often to heat through.  Add fresh ground pepper to taste.