Split Pea and Sausage Soup

Weather wise it is going to be BRUTAL this weekend. There is a winter storm warning with effect from 9:00pm today to 6:00am Sunday. A foot of snow is expected and the temperature will drop to -10°F (-23°C) with windchills plummeting to around -30°F (-34°C)!!! I’ll have to run to the grocery store and bring in more firewood after I am done with this post. Time to cook a huge pot of soup and make a nice loaf of crusty bread to sit out the storm. We will have to hunker down for the weekend. No Christmas shopping to look forward to but a lot of snow shovelling is in the works….arghhh!

Speaking of soup, this Split Pea and Sausage Soup is one I made a few days ago. Spicy, thick, and satisfying, this soup is a meal in itself. I used up the remaining turkey stock I had made after the Thanksgiving dinner but chicken stock will definitely work. For making thick, creamy soups an immersion blender is a very helpful tool. It beats having to tranfer that hot liquid in batches to a blender. If you do not have an immersion blender, now is the time to drop hints for Christmas. :)

Split Pea and Sausage Soup

Split Pea and Sausage Soup

Prep Time: 15 minutes

Cook Time: 55 minutes

Yield: 6 servings

Split Pea and Sausage Soup

Ingredients

  • 2 tbsp canola oil
  • 12 oz (340g) spicy sausage (hot links), sliced into coins
  • 1 medium sized onion, peeled and chopped
  • 1 medium sized carrot, peeled and chopped
  • 1 stick celery, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 lb (450g) green split peas, picked, rinsed, and drained
  • 1 can (14.5oz/411g) diced tomatoes
  • 5 cups (1.2 liters) chicken stock
  • Salt to taste
  • ¼ tsp pepper

Instructions

In a large pot, add canola oil. Brown sausages, about 5 minutes. Remove and set aside.

In the same pot, add onion, carrots, and celery. Cook until onions are translucent, about 5 minutes. Stir in cumin and coriander.

Add split peas, tomatoes, and chicken stock. Bring to a boil.

Season with salt and pepper. Reduce heat and let it simmer for 45 minutes until lentils are tender. Turn off heat.

Puree with immersion blender to desired consistency.

Return browned sausages to the pot.

Serve warm.

http://www.rotinrice.com/2010/12/split-pea-and-sausage-soup/


Split Pea and Sausage Soup

This goes to Deb of Kahakai Kitchen for her weekly Souper Sundays event.

SouperSundays



Enjoy…..and have a wonderful day! 8-)