Split Pea Soup with Onion and Rice or Potato

Description
To make pea soup, you need split peas, water (or stock, or course), and croutons. Everything else is a luxury. Some of those luxuries are detailed in the variations, but you can combine them as you like.
 * Contributed by Catsrecipes Y-Group
 * Source: How to Cook Everything
 * Typed by: Susan alexanderjamesmom@gmail.com
 * Time: at least 1½ hours
 * Makes 4 – 6 servings

Ingredients

 * 2 cups green split peas, washed and picked over
 * ½ cup rice or 1 medium potato, peeled and quartered
 * 6 cups chicken, beef, or vegetable stock, or water, plus more if necessary
 * 1 medium onion, minced
 * salt and freshly ground black pepper to taste
 * croutons

Directions

 * 1) Combine the peas and the stock or water in a large, deep saucepan or casserole and bring to a boil over medium-high heat. For extra creaminess, and ½ cup rice or 1 medium potato, peeled and quartered, along with the split peas.
 * 2) Turn the heat to low, cover partially, and cook, stirring occasionally, until the peas are very, very soft, about 45 minutes to 1 hour.
 * 3) Add 1 medium onion, minced, about halfway through the cooking.
 * 4) Mash the mixture with a fork or potato masher, or put it through a food mill or strainer, or puree it carefully in a blender. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
 * 5) Reheat, adding more stock or water if necessary to achieve the consistency you like.
 * 6) Season to taste and serve with croutons.