Bret's Split Pea Soup

1 bag dry split peas
1 1/2 to 2 lb pork meat, chopped into small bits
2 medium onions, chopped small
6 cloves garlic, minced
2 tbsp sea salt
1 tsp black pepper
1 tsp ground sage
1 1/2 tsp paprika
1 1/2 tsp oregano
2 tsp basil
5 medium to large potatoes, peeled and cubed
6 long carrots, peeled and chopped coarsely
4 tbsp plain yogurt
1 c. heavy cream
olive oil


Rinse peas, put in pot and cover with water.  Bring to boil for 10 minutes.  Turn off fire and let sit for 30 minutes until peas are softened.

Heat enough olive oil to lightly cover a large flying pan.  Add onions, garlic, spices, and pork.  Fry until everything is cooked.  While that is cooking, peel and chop other vegetables.

Once peas are softened, turn fire on and cook on low for 30-45 minutes until peas start falling apart.

Put carrots and potatoes in a medium saucepan and cover with water.  Cook on high until vegetables are a little tender.

In batches, use a blender to puree the peas into a smooth consistency.  Add a cup of water to thin out the peas in the blender.  Process all peas this way.  Once all peas are pureed, add back to big pot.  Add

Add vegetables and meat mix into the soup.  Add yogurt and cream to soup.  Stir and simmer for a further 15 minutes to blend flavors.  Salt and pepper to taste.