SPLIT PEA SOUP WITH CRISPY KIELBASA

Good olive oil

2 cups (500 mL) chopped leeks, white and light green parts, spun-dried (2 leeks)

1 1/2 cups (375 mL) chopped yellow onion (1 large)

2 cups (500 mL) (1/2-inch/1.25-cm) diced, scrubbed carrots (3 large)

1 tbsp (15 mL) minced garlic (3 cloves)

1 lb (454 g) dry green split peas 8 cups (2 L) good chicken stock, preferably homemade (recipe follows)

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 oz (340 g) smoked kielbasa, halved lengthwise and cut sliced diagonally in 1/4-inch (6-mm)-thick pieces

Minced fresh parsley, for serving

1. Heat 1/4 cup (50 mL) olive oil in a large (11- to 12-inch/28- to 30cm) 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.

2. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups (2 L) of the chicken stock, 2 cups (500 mL) water, the ham hock, thyme bundle, bay leaves, 2 teaspoons (10 mL) salt and 1 teaspoon (5 mL) pepper. Bring to a boil, lower the heat and simmer, partially covered, for 1 1/4 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.

3. Discard the thyme bundle, bay leaves and ham hock. Transfer 2 cups (500 mL) 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.

4. To serve, heat 2 tablespoons (30 mL) olive oil in a medium (10-inch/ 25-cm) 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

Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

QUENTIN BACON