Ingredients
3 tablespoons unsalted butter
1 large onion, finely chopped
4 medium carrots (1 pound), cut into 1/2-inch rounds
2 stalks celery, cut crosswise into 1/4-inch pieces
1 pound green split peas, rinsed and picked through
2 quarts chicken stock
1 bay leaf
Salt and freshly ground pepper
2 pounds Yukon gold potatoes, cut into 1/2-inch pieces
Preparation
Melt butter in a 6-quart pot over medium heat. Add onion, carrots, and celery; cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Stir in split peas, chicken stock, and bay leaf; season with salt and pepper. Bring mixture to a boil. Reduce heat to low; cover, and simmer, stirring occasionally, 30 minutes.
Add potatoes, and simmer until they are tender, about 30 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately.
