Lumpy Pea and Potato Soup

There are certain things that remind me of fall. Pumpkin pie, acorn squash, hot apple cider... At  my house it doesn't get much more fall-like than a bowl full of lumpy fiberlicious split peas... mmm. (Erin, take note, JC wants you to make him some soup. This one is impossible to muff up and I'm sure you can get your hands on all of these ingredients south of the border. But I know summer has arrived so save it for a chilly day in Chile.) If you wanted to dress up this soup a little bit you can always add some crispy pancetta and asigo cheese to top it off or even a squeeze of lemon. This insanely easy recipe is as follows:

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!