yields 4 servings
5 cups chicken stock
1 1/4 cup dried peas
10 baby yukon gold potatoes
½ white onion chopped
1 celery stalk, chopped
2 cloves of garlic, minced
2 tbsp butter
salt and pepper to taste
In a pot bring chicken stock to rapid boil. Add all of the above ingredients EXCEPT the potatoes. Boil on med high, covered, for about 25 mins. Add pototoes and simmer on low, covered, for about another 25 mins. Make sure the peas are soft. ...and Voila!! Soup that is easy on both your backside and wallet. Not to mention easy to make and extra tasty on a crisp fall day. It tastes even more delicious after it rests for a few hours allowing time for all of the flavors meld together, so make extra for later as well!