{"id":414,"date":"2008-11-24T11:04:28","date_gmt":"2008-11-24T15:04:28","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=414"},"modified":"2008-11-24T11:04:28","modified_gmt":"2008-11-24T15:04:28","slug":"split-pea-soup","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/split-pea-soup\/","title":{"rendered":"Split Pea Soup"},"content":{"rendered":"

\"Split<\/a>A 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.<\/span><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients <\/span><\/strong><\/td>\n<\/tr>\n
1<\/span><\/td>\nLb.<\/span><\/td>\nSplit peas, green, sorted, rinsed and soaked overnight<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nTbsp<\/span><\/td>\nOlive oil<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nCups<\/span><\/td>\nOnions, diced<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nCup<\/span><\/td>\nCelery, diced<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nCups<\/span><\/td>\nCarrots, diced<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nLb.<\/span><\/td>\nTurkey sausage, diced<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nGarlic, minced<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nEach<\/span><\/td>\nBay leaf<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nItalian Herbs blend<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTsp<\/span><\/td>\nThyme leaf<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTsp<\/span><\/td>\nOregano<\/span><\/td>\n<\/tr>\n
8<\/span><\/td>\nCups<\/span><\/td>\nChicken stock<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp.<\/span><\/td>\nWorcestershire Sauce<\/span><\/td>\n<\/tr>\n
To Taste<\/span><\/td>\nSalt and white pepper<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n\n\n\n\n\n\n\n\n
Preparation Steps<\/span><\/strong><\/td>\n<\/tr>\n
1.<\/span><\/td>\nHeat olive oil in large stock pot and brown the turkey sausage then add the onions, celery and carrots and allow to saut\u00e9 until onions are soft and translucent. <\/span><\/td>\n<\/tr>\n
2.<\/span><\/td>\nAdd the garlic and herbs and allow to saut\u00e9 a few more minutes.<\/span><\/td>\n<\/tr>\n
3.<\/span><\/td>\nDrained the soaked split peas and add to the stock pot then cover with the chicken stock.<\/span><\/td>\n<\/tr>\n
4.<\/span><\/td>\nAdd the Worcestershire Sauce and bring to a boil then reduce heat to a simmer for 3 hours, stirring every 45 to 60 minutes. <\/span><\/td>\n<\/tr>\n
5.<\/span><\/td>\nSeason with salt and white pepper to taste. <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[11,97],"tags":[2049,2076],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t