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.
The printable recipe, as well as more photos, detailed instructions, ingredients list, and beautiful plated pics continue on page 2. It helps speed up my website and page load speed to split up the images, so thanks for understanding! Click over to page two if you want to make this recipe 🙂