In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes.

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and ...

Deselect All. Good olive oil. 2 cups chopped leeks, white and light green parts, spun-dried (2 leeks) 1 1/2 cups chopped yellow onion (1 large) 2 cups (1/2-inch) diced, scrubbed carrots (3 large)

Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and ...

In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is ...

In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill.

Deselect All. 1 pound green split peas, picked over, rinsed and drained. 2 large smoked ham hocks. 1 large carrot, roughly chopped. 1 stalk celery, roughly chopped

Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onion, celery and carrots with salt and pepper until onion is soft, about 7 to 10 minutes.

Deselect All. 2 tablespoons olive oil. 2 medium yellow onions, peeled and diced. 1 1/2 teaspoons salt. 1/2 teaspoon freshly ground black pepper. 2 garlic cloves, minced or pureed