Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Split Pea Soup with Chorizo and Sage
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 266
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 31
- Dietary Fiber
- 9
- Sugar
- 6
- Protein
- 14
- Cholesterol
- 17
- Sodium
- 508
Ingredients
2 tablespoons olive oil
1/2 pound chorizo, sliced 1/2-inch thick
2 large onions, chopped
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced or pureed
2 carrots, peeled and sliced 1/2-inch thick
2 ribs of celery, sliced 1/2-inch thick
2 Yukon Gold potatoes, peeled and diced
2 cups yellow split peas
6 cups stock or water
1 bay leaf
1/2 bunch parsley, washed and chopped
1 bunch fresh sage, leaves sliced thinly crosswise
Directions
- Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve. Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft. Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.