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Dutch Split Pea Soup
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- #14774
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 pound leeks
1/2 pound bacon, chopped
2 cups celery, chopped
1 large onion, chopped
1/4 cup chopped parsley
1 pound green split peas, sorted and rinsed
1 quart chicken broth
1 pound kielbasa, sliced 1/2" thick
directions
Cut off and discard though green tops, outer leaves and root ends from the leeks. Split leeks lengthwise and rinse well; slice thinly and set aside.
In a 5-6 quart pan over medium-high heat, stir bacon often until brown. transfer bacon with slotted spoon to paper towels, set aside. Discard all but 2 Tbsp. fat from pan.
To pan, add leeks, celery, onion and chopped parsley. Stir often over medium heat until vegetables are limp, about 15 minutes.
Return bacon to pan with split peas, broth and 1 quart water. Bring to a boil over high heat. Cover and simmer until peas are mostly dissolved, about 1 1/2 hours; stir occasionally.
Add kielbasa. Stir often until sausage is hot, about 10 minutes longer.
added by
cnvaness
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 13, 2013
I've made this split pea soup twice now, once as written and once with the ham hocks that were recommended by the other review. Both ways are excellent! I also usually cook and crumble some bacon on top when serving.
April 18, 2010
this is truly a delicious soup. Try it - you won't be dissappointed!
December 21, 2004
Makes a delicious pea soup. Also excellent if you leave out the Kielbasa and cook it with ham hocks. After the hocks are tender, remove them, throw away the bones and fat, chop the ham and add it back to the soup.