A comforting and hearty soup perfect for any season.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning the ingredients.
Add the chopped onion, celery, carrots, and potatoes to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pot.
Stir in the minced garlic, oregano, bay leaf, and black pepper, cooking for an additional minute.
Adding the spices at this stage helps release their flavors.
Add the split peas and enough water to cover all ingredients by about two inches.
Use warm water to speed up the cooking process.
Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally.
The longer you simmer, the thicker and more flavorful the soup becomes.
Stir in the sherry wine and adjust the seasoning with additional black pepper if needed.
Taste the soup before adding more seasoning to avoid over-salting.
Optionally, blend a portion of the soup for a smoother texture.
Blend in batches to avoid overfilling the blender.
Serve the soup hot, garnished with herbed croutons.
Add a drizzle of olive oil or a sprinkle of fresh herbs for extra flavor.
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