I received Ina Garten’s new cookbook, Modern Comfort Food, for Christmas. This is an updated, perhaps you could call it modern, version of split pea soup. What makes it different is the crispy kielbasa sausage that is added to it.
With leeks, onions, carrots and a ham hock it rocks with flavor. Ina has a way of bringing out the maximum flavor in her recipes.
We are in Florida. It has been cool so far. Therefore this split pea soup is a welcome meal and makes us feel warm and healthy. We also were able to get our Covid vaccines. Looking forward to a better year.
Split Pea Soup with Crispy Kielbasa
- 6 Tbsp olive oil, divided
- 2 cups chopped leeks, white and green parts (2)
- 2 cups (½-inch) diced carrots (3 large)
- 1½ cups chopped yellow onion (1 large)
- 1 Tbsp minced garlic (3 cloves)
- 1 lb dried green split peas
- 8 cups chicken stock (preferably homemade)
- 1 smoked ham hock
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 8 fresh thyme sprigs, tied with kitchen twine
- 2 large fresh bay leaves
- 12 oz smoked kielbasa, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
- Minced fresh parsley, for garnish
Heat 1/4 cup (50 mL) olive oil in a large (11 to 12-inch/28 to 30-cm) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown.
Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups (2 L) of the chicken stock, 2 cups (500 mL) water, the ham hock, thyme bundle, bay leaves, 2 teaspoons (10 mL) salt and 1 teaspoon (5 mL) pepper. Bring to a boil, lower the heat and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn’t burn.
Discard the thyme bundle, bay leaves and ham hock. Transfer 2 cups (500 mL) of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
To serve, heat 2 tablespoons (30 mL) olive oil in a medium (10-inch/25-cm) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.
I love split pea soup and with the addition of the kielbasa this sounds amazing! Glad you got your vaccines. I had my first one, but we can’t seem to get Kent an appointment. Crazy times.
We both got our first one. Second is scheduled in Feb. Hope Kent can get in the queue.
Thanks Penny. It is crazy here. Our county opens up a website a couple of days a week at 9 in the morning and thousands of people are trying to get in to book an appointment at the same time. Then Publix opens up a site once or twice a week but at 6 in the morning and the same thing happens.
We did the Publix route. Got in the queue and were able to schedule appointments. They automatically schedule your second appointment.
We are interested in wintering in the New Smyrna Beach area. Could you please pm me so I could learn a bit more about the area? I’ve enjoyed following your blog for several years. Thanks
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We love pea soup and I just made some last week with the ham bone left from our New Year’s ham. Your recipe is actually so close to the one I use from an old Junior League cookbook. Thyme is so delicious in pea soup! We had lots of ham left too so that was the meat I used in my soup but the original recipe calls for kielbasa.
I know your recipe was amazing. Having lots of ham makes a difference. There is very little ham scraps on a ham hock. That is why Ina uses kielbasa.