Smoky Split Pea-and-Sausage Soup,

Southern Living (USA) - - Front Page -

1 tsp. ex­tra-vir­gin olive oil,

plus more for serv­ing

1 lb. smoked sausage, sliced

into 12 ⁄ -inch rounds

1 large yel­low onion, chopped

(2 cups)

2 medium car­rots, chopped ( 23 ⁄ cup)

2 cel­ery stalks, chopped ( 12 ⁄ cup) 2 large gar­lic cloves, minced

(1 Tbsp.) 1 lb. dried split peas, rinsed and

picked over

6 cups lower-sodium chicken broth

1 tsp. kosher salt

14 ⁄ tsp. black pep­per, plus more

for serv­ing

2 bay leaves 1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stir­ring of­ten, un­til browned, 5 to 6

min­utes. Re­move sausage, and set aside.

2. Add onion, car­rots, cel­ery, and gar­lic to Dutch oven. Cook, stir­ring of­ten, un­til ten­der, about 5 min­utes. Stir in split peas, broth, salt, pep­per, and bay leaves. Bring to a boil over medium-high.

3. Stir in cooked sausage. Re­duce heat to medium-low. Sim­mer, stir­ring oc­ca­sion­ally, un­til peas are ten­der, about 40 min­utes. Re­move and dis­card bay leaves. Spoon soup evenly into 6 bowls.

4. Driz­zle with ad­di­tional oil, and sprin­kle with ad­di­tional pep­per.

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