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Golden Split Pea Soup<\/p>\nGolden Split Pea Soup<\/p>\n
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1 lb. Yellow Split Peas<\/p>\n
1 lb. Sweet Italian Sausage<\/p>\n
2 T. XVOO<\/p>\n
2 C. Diced Leeks<\/p>\n
4 C. Diced Celery<\/p>\n
4 C. Diced Carrots<\/p>\n
3 C. Diced Sweet Potato<\/p>\n
6 Garlic Gloves, Finely Minced<\/p>\n
3 tsp. Coarse Sea Salt<\/p>\n
2 tsp. Freshly Ground Black Pepper<\/p>\n
8 C. Homemade Ham Stock or Homemade Chicken Stock or Bone Broth<\/p>\n
Homemade Croutons, Cr\u00e8me Fraiche and Chopped Fresh Italian Parsley to Garnish the Soup<\/p>\n
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In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage.\u00a0 Brown the sausage on all sides.\u00a0 Remove from the pan and set aside to cool. Once cool enough to handle dice the Italian Sausage.\u00a0 Add the leeks, celery, carrot, garlic, salt and pepper and gently saut\u00e9 the vegetables until the leeks begins to become translucent, about 10 minutes.\u00a0 Add the sweet potato and saut\u00e9 the vegetables for 5 minutes more.\u00a0\u00a0\u00a0 Add the split peas and cook for two minutes.\u00a0 Add the ham stock and bring to a boil.\u00a0 Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot.\u00a0 Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick.\u00a0 If too thick add a bit of the stock to thin.\u00a0 (I like to cook the soup with a lid halfway on the pot.\u00a0 This helps to keep the soup from reducing too much.)\u00a0 Taste the soup for seasoning and adjust accordingly. Serve the soup in warm bowls with croutons and topped with a dollop of Cr\u00e8me Fraiche and a sprinkle of chopped fresh Italian parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"
Golden Split Pea Soup 1 lb. Yellow Split Peas 1 lb. Sweet Italian Sausage 2 T. XVOO 2 C. Diced Leeks 4 C. Diced Celery 4 C. Diced Carrots 3 C. Diced Sweet Potato 6 Garlic Gloves, Finely Minced 3 tsp. Coarse Sea Salt 2 tsp. Freshly Ground Black Pepper 8 C. Homemade Ham Stock or Homemade Chicken Stock or Bone Broth Homemade Croutons, Cr\u00e8me Fraiche and Chopped Fresh Italian Parsley to Garnish the Soup In a large…<\/p>\n