In a sauté pan, melt the butter over medium heat.
In a large pot, combine the split peas and water and bring to a boil.Simmer for 2 minutes, cover, and let stand for 1 hour..
In a medium skillet, heat the oil.Add the celery, carrots, onion, marjoram, and thyme and cook over moderate heat, stirring occasionally, until the vegetables are softened, 8 minutes.Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours.
Serve with parsley pistou, onion rings, and crispy bacon..Originally appeared: March 2011.Whether you’re doing Dry January or not, having a few easy mocktails in your repertoire is always a good idea.
If you like to host, it’s nice to be able to make custom beverages for anyone who doesn’t drink alcohol.
Or maybe you like whipping up a special drink after work, but don’t always want booze on a weeknight.Sprinkle the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Put the chicken in the pan and brown well on both sides, about 8 minutes in all.Pour off all but 1 tablespoon of the fat.
Reduce the heat to moderately low.. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.Add the garlic and cook 1 minute longer.