Due to this soup celebrating Fall, we decided to use yellow split peas as the color is more in tune with the season. You can use any type of split peas when you prepare it at home. This split pea soup is also much more earthy than most and a helluva lot more rich. Unlike most split pea soups we don't solely rely on the split peas for flavor. To add some freshness to the soup, we have some fresh carrots and some jalapeno peppers. To add even more flavor, we brown some smoked sausage and add it to the the soup just before serving. As for the richness, once the soup has been pureed, we re-heat it with some fresh heavy cream. Is this extreme? Yes, it is!
Ingredients needed to make Yellow Spit Pea and Smoked Sausage Soup (serves 4):
- 16 oz. yellow split peas
- 7 cups chicken stock
- 2 carrots, diced
- 4 shallots, minced
- 2 jalapeno peppers, stemmed, seeded and diced
- 1 cup heavy cream
- 8 oz. smoked sausage, chopped
- salt and pepper to taste
- Carefully pick over the split peas to remove any stones (yes, you will find little stones in a bag of split peas).
- In a medium pot over medium heat, bring the chicken stock to a boil. Add the yellow split peas, lower the heat to a simmer and cook the split peas until softened (about an hour).
- In a medium saute pan or skillet, brown the smoked sausage. Remove the sausage and set aside.
- Into the saute pan add the carrots, shallots and jalapeno peppers and saute 5 minutes (add olive oil if the sausage did not render enough fat).
- Remove the sauteed vegetables from the pan and set aside.
- About 10 minutes before the peas are done, add the sauteed vegetables to the soup.
- Once the split peas have softened, puree them (with the cooking liquid) in a food processor. It is best to do this in 1-cups batches.
- Place the pureed soup back into the pot over medium heat.
- Into the soup stir in the heavy cream and the smoked sausage. Heat the soup just until it begins to simmer (DO NOT LET IT COME TO A BOIL).
- Ladle into bowls and serve.
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