We leave for our Christmas and New Years holidays tomorrow. We have an eight hour drive before us and we plan on stopping close to Lake Lure to get our Christmas tree. I have never waited this long to put up a tree before and I am looking forward to it.
The cards have been mailed and the presents bought. I am excited about the gift that I am receiving this year because it involves a new method of cooking. Stay tuned for my new passion. I will also be sharing with you the traditional New Year’s meal that our group of friends fix every year. Everyone will gather at our Lake Lure home and each of the five couples will prepare their special dish.
So today I am packing and taking a deep breath and enjoying the solitude before the excitement. It is cold even here in Florida. This split pea soup is just the perfect meal to ward off the chill and calm the senses. Let the holidays begin.
SPLIT PEA SOUP WITH SAUSAGE AND POTATO
1/2 pound Kielbasa sausage, cut into pieces
1 large potato, peeled and diced
1 large onion, chopped
1 1/2 tsps fresh rosemary, chopped
1 1 pound bag split peas, rinsed
4 cups chicken broth
Saute sausage in heavy large pot over medium high heat until fat begins to render, about 4 minutes. Add potato, onion, and fresh rosemary. Saute until onion is soft, about 5 minutes. Mix in split peas, then chicken broth, Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season to taste with salt and pepper and serve.