CHEF JEFF — ONE BYTE AT A TIME: Split Pea and Sweet Potato Soup

Tuck this recipe away for a cold winter day.

Split Pea and Sweet Potato Soup

8½ cups water

1 large onion, chopped (about 2 cups)

1 tablespoon freshly grated ginger

2 cups dried yellow split peas

2 medium sweet potatoes, peeled and cut into ½-inch cubes

½ cup toasted pumpkin seeds

Bring ½ cup water to simmer in large saucepot over medium-high heat. Add onion, and cook about 5 minutes, until translucent. Stir in ginger, and cook 1 minute, stirring. Add remaining 8 cups water, peas and sweet potato cubes, and bring to boil. Reduce heat to simmer, cover and simmer for 1 hour. Uncover, and continue to simmer 15 minutes. Carefully puree soup with hand-held immersion blender or in batches in food processor until smooth and creamy. Garnish with pumpkin seeds.

Yield: Serves 8.

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