Split Pea Soup with Andouille Sausage
Amy Court
ingredients
- 2 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 2 celery stalks, thinly sliced
- 3 carrots, peeled and thinly sliced
- 3 garlic cloves, minced
- 2 cups yellow split peas, picked over, rinsed and
- drained
- 1/2 lb. andouille sausage, cut into 1/2-inch dice
- 4 cups chicken stock
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- Finely chopped fresh flat-leaf parsley for garnish
directions
- 1
In a large Dutch oven over medium heat, warm the olive oil. Add the onion and sauté until softened, 3 to 5 minutes. Add the celery and carrots and sauté until softened, 2 to 3 minutes more. Add the garlic and sauté for 1 minute more.
- 2
Add the split peas, 1/2 cup of the diced sausage, the stock, bay leaf and 4 cups water and bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot so the peas do not scorch, until the peas are tender, about 45 minutes.
- 3
Remove from the heat and discard the bay leaf. Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture. Return to medium-low heat, add the remaining sausage and cook until the sausage is heated through, about 5 minutes. Season with salt and pepper.
- 4
Ladle the soup into warmed bowls and garnish with parsley. Serve immediately.
Source: William Sonoma
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