Slow Cooker Split Pea and Smoked Sausage Soup
Speed - 98%
Simplicity - 98%
Tastiness - 96%
97%
Yummy!
Warm and really satisfying. The sausages added a subtle smoky flavor to the creamy split peas. A definite must-try.
Ingredients
- 1 Cup Dried Split Peas
- 3 Pieces Smoked Pork Sausage cut into chunks
- 2 Stalks Leeks thinly sliced
- 1 Bunch Parsley Stems finely chopped
- 2 Pieces Bay Leaf
- 1 Liter Chicken Stock
Instructions
- Combine all ingredients in the slow cooker.
- Cook for 6 hours on low.
- Puree half of the cooked peas and put mix back into the soup.
Here's something extremely easy to prepare. A thick split pea soup with flavors enriched by smoked sausage and really simple aromatics.
Let's get started. Get your ingredients all prepped up. Give the leeks, onions, and parsley stems a very fine chop. They'll be a flavor-base exclusively and you wouldn't want to get them as big chunks in your soup later. It'll just ruin the velvety-smooth texture we're after. With a fine chop, they should melt off in the broth after 6 hours of cooking. Notice how I've chosen my aromatics – they're dominantly green. You could definitely add in some carrots for extra sweetness or some tomatoes for some acidity. Your soup just won't end up perfectly green, nothing more.
As for the sausages, leave them chunky. It'll be nice to have something to chew in contrast with the creamy soup. It'll do its job of adding that smoky hint anyway.
What could be simpler than this, getting them all into the pot to cook altogether. Get the split peas, smoked sausage, chopped onions, parsley stems, chopped leeks, bay leaves, and chicken stock in and cook for about 6 hours on low in your slow cooker. You could definitely go longer, 8 hours let's say, if you want your split peas melt-in-your-mouth tender. I just prefer having them a bit al dente which I find more interesting to eat.
Tip : A standard serving of soup is about 200ml so adding in a liter of stock would be enough to serve four people. You could go as far as 6 cups without needing to adjust the quantities for the other ingredients. Going beyond 6 would give you a soup of thinner consistency and less flavor.
After 6 hours, the split peas would be tender enough to be pureed. Scoop out about half of the cooked peas, get them smooth in a blender, and work them back into the soup. This will make your soup thicker while still having some of the split peas whole.
You may prefer to get them all pureed too. Totally personal preference. Actually, if you allow them to cook for 8-10 hours, you may not need to get them to a blender at all. They might breakdown naturally with a cooking time that long.
I suggest having some crusty bread to go with this soup. A slight drizzle of olive oil or a dash of paprika would be excellent finishes too.
Good and simple right? Next time try adding some corn to the mix, or some bell peppers maybe. Some curry powder would certainly add a unique flavor to this dish too.Play with any flavor you fancy and make the dish your own creation.
Ingredients
- 1 Cup Dried Split Peas
- 3 Pieces Smoked Pork Sausage cut into chunks
- 2 Stalks Leeks thinly sliced
- 1 Bunch Parsley Stems finely chopped
- 2 Pieces Bay Leaf
- 1 Liter Chicken Stock
Instructions
- Combine all ingredients in the slow cooker.
- Cook for 6 hours on low.
- Puree half of the cooked peas and put mix back into the soup.
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