Monday, October 19, 2009

Yellow Split Pea and Andouille Soup

I have a thing for spicy sausages: andouille, chorizo, chouriço (yes, there is a difference between those two). 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.

Yellow Split Pea and Andouille Soup

  • 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)


  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 roiling boil.
  5. Reduce heat to low.
  6. Cover and simmer until peas are tender, stirring occasionally, about 60 minutes.
  7. Season soup to taste with salt and pepper.
  8. Ladle into bowls and serve with a tablespoon of heavy cream if desired.

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