SPLIT PEA & SMOKED SAUSAGE SOUP

Trying something different with this years pea soup and going to try adding smoked sausage instead of ham. Because of adding smoked sausage, I did change some other things - I omitted all the previous spices entirely, and instead added some fresh garlic, dry tarragon, and horseradish mustard.

 

450 g. dry Split Peas

1.65 L. Beef Broth

 

* Bring to a boil, reduce to low-medium, simmer with lid tilted for 45-60 minutes

* Puree about half of soup with an immersion blender

 

365 g. cleaned & diced Red Potato

175 g. diced Celery

175 g. diced Carrot

175 g. diced White or Yellow Onion

4 Garlic Cloves (thinly sliced)

340 g. cubed Smoked Sausage

60 g. Horseradish Mustard (or Dijon)

2 g. dry Tarragon

2-3 Bay Leaves

 

* Add everything

* Reduce to low and continue to simmer with lid tilted for another 60-75 minutes

 

This was the first time I added celery to this recipe, and I was a bit surprised that it took longer for the celery to become tender than the potatoes or carrot.

 

Salt & Pepper

 

* Season with salt & pepper

 

10-15 g. Prepared Horseradish (optional)

 

* Remove bay leaves

* Stir in horseradish

* Remove from heat

* Serve with bread.

Done