Split Pea Soup With Baby Purple Crusted Baked Potatoes

• 2 1/4 cups green split peas
• 2 1/2 quarts water
• 1 onion large, peeled and chopped
• 2 stalks celery chopped
• 3 scallions chopped
• 1/2 teaspoon minced garlic
• 1 herb
• 3 cloves minced garlic
• 2 1/2 teaspoons liquid smoke
• salt
• pepper
• shredded carrot optional garnishing
• 24 ounces purple potatoes Baby Klondike
• 3 tablespoons grape seed oil or Extra Virgin Olive Oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons white pepper
• 2 1/2 tablespoons onion powder
• 1 tablespoon garlic granules

1. Pick over the peas and remove any stones. Wash and drain peas. Place peas, the onion, celery, scallions, garlic, herb bag, Liquid smoke and water in a large pot. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum stops rising. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally.
2. Remove the herb bag from the soup. Puree the soup with a blender in batches. Only fill the blender halfway, and hold down the lid while blending.
3. Return the puree to the pot and heat to serve. Add salt and pepper to taste. Serve and garnish with shredded carrots.
4. Pre-heat oven to 400 degrees. Wash and scrub potatoes (do not peel).
5. In a medium bowl coat potatoes with oil, salt, pepper, onion powder, garlic powder and flour. Toss and place potatoes on a cooking sheet. Bake potatoes for about 45 minutes or until done. (fork will go through when done)

green split peas, water, onion, stalks celery, scallions, garlic, herb, garlic, liquid smoke, salt, pepper, carrot, purple potatoes, grape seed oil, salt, white pepper, onion powder, garlic

Taken from www.yummly.com/recipe/Split-Pea-Soup-With-Baby-Purple-Crusted-Baked-Potatoes-1675871 (may not work)