Split Pea Soup With Chorizo And Sage

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 lb	227g / 8oz	Chorizo - sliced 1/2" thick
2 lbs	908g / 32oz	Onions - chopped (large)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4		Garlic cloves - minced or pureed
2		Carrots - peeled, and sliced 1/2" thick
2		Celery ribs - sliced 1/2" thick
2		Yukon Gold potatoes - peeled and diced
2 cups	474ml	Yellow split peas
6 cups	1422ml	Stock or water
1		Bay leaf
1/2		Parsley - washed and chopped
1		Fresh sage leaves - sliced thinly crosswise

Recipe Instructions

Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve.

Add onions, salt and pepper to pot and cook over medium-low heat until translucent, about 10 minutes. Add garlic and cook 1 minute to release its aroma. Stir in carrots and celery and cook five minutes. Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft.

Add back the reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6320 broadcast 11-15 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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