The Cosmopolitan Chef makes a special soup!

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Here's a recipe that will surely warm you up.

Cosmopolitan Chef Ragan Oglesby was back in our kitchen with a special soup recipe.

Pancetta and Split Pea Soup


½ cup Olive Oil

8 oz. diced pancetta

1 tbsp. of chopped shallots

1 tbsp. of minced garlic

1 small onion, diced

2 carrots, diced

3 small diced red potatoes (skin on)

16 oz. of dried split peas, sorted and rinsed

8 cups of chicken stock

1 tbsp. of fresh thyme

1 tbsp. salt

2 teaspoon black pepper


In a 4 quart stockpot heat olive oil on medium heat.  Add diced pancetta; cook until all of the fat melts.  In the same pot add shallot and garlic, cook until tender.  Add the onions, sauté until they become translucent; about 10 minutes.  Add carrots, potatoes, split peas, chicken stock, thyme, salt and pepper.  Bring to a rapid boil, reduce heat and simmer until potatoes are tender and peas are soft.  Stir to avoid sticking to the bottom of the pot.

Serve hot and enjoy!

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