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    Split Pea Soup with Crispy Kielbasa

    Source of Recipe

    From "Modern Comfort Food" by Ina Garten

    Recipe Introduction

    "One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very '50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage."

    List of Ingredients

    ◦ Good olive oil
    ◦ 2 cups chopped leeks, white and light green parts, spun-dried (2 leeks)
    ◦ 1 ½ cups chopped yellow onion (1 large)
    ◦ 2 cups (½-inch) diced, scrubbed carrots (3 large)
    ◦ 1 tablespoon minced garlic (3 cloves)
    ◦ 1 pound dry green split peas
    ◦ 8 cups good chicken stock, preferably homemade
    ◦ 1 smoked ham hock
    ◦ 8 fresh thyme sprigs, tied with kitchen twine
    ◦ 2 large fresh bay leaves
    ◦ Kosher salt and freshly ground black pepper
    ◦ 12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in ¼-inch-thick pieces
    ◦ Minced fresh parsley, for serving

    Recipe

    Heat ¼ cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 ¼ hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.

    Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.

    To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.

    Serves 6

 

 

 


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