Green pea soup with smoked sausage

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 833, total fat 37 G., saturated fats 10 G., proteins 51 G., carbohydrates 77 G., fiber 23 G., cholesterol 93 mg, sodium 1537 mg, sugar 17 G.

"One of my favorite home-cooked meals is a bowl of pea soup, which my mother used to make back in the 1950s and served with sliced sausage," shares Ina Garten. "Today, I'm making a big pot of green split pea soup and serving it with fried smoked sausage. I love the contrast of the rich, velvety soup and the crisp, savory sausage!"

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

High-quality olive oil
2 cups chopped leeks (white and light green parts), patted dry
1.5 cups chopped onion
2 cups carrots, cut into 1 cm cubes (3 large)
1 tbsp. minced garlic (3 cloves)
450 g split green peas
8 cups of good quality chicken broth, preferably homemade
1 smoked knuckle
8 fresh sprigs of thyme, tied with string
2 large fresh bay leaves
350g Polish smoked sausage, cut in half lengthwise, then slice diagonally into 0.5cm thick pieces.
Chopped fresh parsley, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: peas, sausage, carrot, parsley, leeks, thyme, bay leaf

Cooking the dish according to the recipe:

In a large saucepan (27-30 cm in diameter) or Dutch oven, heat 1/4 cup olive oil over medium heat. Add the leek, onion, and carrot and cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and beginning to brown. Add the garlic and cook for 1 minute. Add the peas, stirring to coat with oil, and cook for 1 minute.
Add 8 cups of chicken broth, 2 cups of water, the ham hock, a bunch of thyme, a bay leaf, 2 teaspoons of salt, and 1 teaspoon of black pepper. Bring to a boil, reduce heat, and simmer, covered, for 1 hour 15 minutes, stirring occasionally, until the peas are very tender and cooked through. After 45 minutes, stir more frequently, scraping the bottom of the pan to prevent burning.

Discard the thyme bunch, bay leaf, and shank. Transfer 2 cups of soup to a food processor and puree. Return the puree to the pan, adding more chicken broth or water if the soup is too thick.
To serve, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage and cook for 5-6 minutes, stirring occasionally, until browned. Serve the soup hot, garnished with the sausage and fresh parsley.
If prepared ahead of time, reheat the soup over low heat, adding chicken broth or water to thin it out.

Categories:

recipe / Calorie content of prepared meals / Soups / Meat soups / Ina Garten / The Barefoot Countess

Similar recipes