Split Pea Soup with Beef Jerky, Orange, and Capers
Recipe by Hugh Acheson of 5&10, The National, Empire State South and The Florence
1 tablespoon olive oil
¾ cup dried onion
1 teaspoon garlic powder
1 pound dried yellow split peas
10 cups chicken stock or water
2 bay leaves
1 tablespoon kosher salt
1 teaspoon dried orange zest
½ cup beef jerky, chopped finely
2 tablespoons capers, coarsely chopped
2 teaspoons dried parsley
1 tablespoon extra-virgin olive oil
- Place a gallon-sized pot on a medium-high heat grill. When the pot is hot, add the olive oil and the onion. Cook for 3 minutes, then add the garlic powder. Cook 1 minute, then add the split peas, chicken stock and bay leaves. Cover the pot, bring the liquid to a boil, then lower that heat to a simmer and uncover the pot. Cook for 1 hour, stirring often, until the peas are completely cooked. Season the soup with the salt, to taste.
- In a medium-sized bowl, combine the orange zest, beef jerky, capers, parsley and extra virgin olive oil.
- Serve the soup into individual bowls, garnishing each portion with a small amount of the orange and jerky mixture on each.