Split Pea Soup

While not uniquely Jamaican, I love Split Peas. So to 'Jamaicanise' it I decided to add some Jerk Chicken and serve it with some Spicy Flour Tortillas







1 lb (2 1/4 cups) green split peas

1 2-3 green onions/ escallion, peeled and chopped

2 celery stalks, chopped

1 large carrot, chopped

1 large clove of garlic, minced

2 1/2 Quart Chicken Stock


I whole Scotch Bonnet Pepper


1 pack Soup Mix (optional)

Salt and Pepper

2 cups Jerk Chicken Breast, Flaked (or your Favorite Rotisserie Chicken)

Method
1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, and 2 1/2 quarts of stock. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

2 Remove pepper. Purée the soup with a blender. If you are using a regular blender, you should work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending.

3 Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle into warm bowls

Add about 1/3 cup Chicken into Soup

Makes 2 quarts. Serves 6.