Split Pea Soup With Andouille Sausage
In this hearty and flavorful Split Pea and Sausage Soup, tender yellow split peas simmer with aromatic vegetables, savory andouille sausage, and fragrant herbs to create a comforting and satisfying dish. The soup is beautifully thickened and packed with delicious flavors that come together in every spoonful. It's a perfect choice for a cozy meal on a chilly evening.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
- Ladle the soup into warmed bowls and garnish with parsley. Serve immediately. Serves 8.
Comments
No comments found.