Tuesday, October 10, 2006

What's better on a crisp fall night then making a hot fall soup? I always think of split pea soup when fall rolls around beacuse my mom made it for my brother and I every Halloween night before we would go out trick or treating. And there is nothing nicer than having the smell of a delicious soup permeate your house as it cooks slowly on the stovetop.

This is a recipe I got from my mom and modified since the original calls for ham hock and I really didn't want to mess with a ham hock. Any kind of sausage would work just as well, I used chorizo so the spicyness would kind of kick up the peas.

Split Pea Soup
2 tbsp olive oil
2 tbsp butter
2 carrots peeled and sliced
2 celery stalks diced
1 medium yellow onion, chopped
2 cloves garlic, chopped
½ tsp salt.
3 slices bacon, chopped
1 8 oz package of split peas
6 cups of chicken broth
8 oz chorizo sausage, sliced


Heat butter and olive oil in large pot over medium-low heat. Add in bacon and cook until transparent, about 5 minutes.

Add in carrots, celery, onion, salt and garlic. Cook until tender, about 15 minutes. Add in peas and stir until well blended. Pour in enough 2 cups of broth . Heat to boiling, then cover and simmer.

Every half hour, add another 2 cups of broth until there is none left. Then turn the heat up to medium/medium high and cook for 30 minutes. While you are doing this, cook the chorizo as directed and put aside.

When the soup is done, you may take out a cup or two and blend it in a food process or or blender then reincorporate it into the soup to thicken it up.

Add sausage, warm for a few minutes on the stove and serve with rolls/bread.

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