Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Split Pea Soup

November 24th, 2008 · No Comments

Split Pea SoupA soup preparation with lower sodium and less fat using turkey sausage in place of the traditional ham hocks and ham, this recipe is just as tasty. As many of you know in the past few weeks I have been preparing a lot of bean based dishes and this one is the latest in my study in the high fiber arena. Split peas are so fun to cook with and they sure do make for a tasty soup too, here is my version that yields 8 portions of tasty goodness. And with the winter weather we have the past few weeks on the east coast this is another perfect warm treat for a cold night.

1 Lb. Split peas, green, sorted, rinsed and soaked overnight
½ Tbsp Olive oil
2 Cups Onions, diced
1 Cup Celery, diced
2 Cups Carrots, diced
½ Lb. Turkey sausage, diced
1 Tbsp Garlic, minced
1 Each Bay leaf
1 Tbsp Italian Herbs blend
1 Tsp Thyme leaf
1 Tsp Oregano
8 Cups Chicken stock
1 Tbsp. Worcestershire Sauce
To Taste Salt and white pepper
Preparation Steps
1. Heat olive oil in large stock pot and brown the turkey sausage then add the onions, celery and carrots and allow to sauté until onions are soft and translucent.
2. Add the garlic and herbs and allow to sauté a few more minutes.
3. Drained the soaked split peas and add to the stock pot then cover with the chicken stock.
4. Add the Worcestershire Sauce and bring to a boil then reduce heat to a simmer for 3 hours, stirring every 45 to 60 minutes.
5. Season with salt and white pepper to taste.
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Tags: Recipes · Soups