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    Split Pea Soup with Sausage and Potato


    Source of Recipe


    Bon Appetit, January 2005, p. 116

    List of Ingredients




    5 fully cooked spicy smoked sausage links
    1 12-oz. russet potato, peeled, diced
    1 large onion, chopped
    1 1/2 tsp. chopped fresh rosemary
    1 1/4 cups green split peas, rinsed
    4 cups low-salt chicken broth

    Recipe



    Saute sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and fresh rosemary. Saute until onion is soft, about 5 minutes. Mix in split peas, then chicken broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes.
    If desired, thin soup with water by 1/4 cupfuls. Season to taste with salt and pepper and serve.

    Yield: 4-6 servings
    Prep: 20 minutes
    Total: 1 hour 10 minutes

 

 

 

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