Yellow Split Pea Soup With Andouille |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I have a thing for spicy sausages: I also really love thick, creamy soups. Put the two of them together and add a loaf of freshly baked homemade bread and I'm in heaven. Ingredients:
2 andouille sausages cut into 1/2-inch slices |
1 red potato, diced |
1 large onion, chopped |
1 1/4 cups yellow split peas, rinsed |
4 cups chicken broth |
salt and pepper to taste |
heavy cream to taste (optional) |
Directions:
1. Sauté sausages in heavy large pot over medium-high heat about 4 minutes.
2. Add potato and onion. Sauté until onion is translucent, about 5 minutes.
3. Dump in split peas, stirring well, then pour in the broth.
4. Bring the soup to a rolling boil.
5. Reduce heat to low.
6. Cover and simmer until peas are tender, stirring occasionally, about 60 minutes. Add additional broth or water if necessary if the liquid seems to get too low.
7. From time to time, mash the peas and potatoes down with a potato masher.
8. Season soup to taste with salt and pepper.
9. Ladle into bowls and serve with a tablespoon of heavy cream if desired.
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