Taste Experiment: Kickin’ Split Pea and Sausage Soup
Tonight’s experiment: to liven up my standard split pea soup. Note that this is experimental, so I’ll come back and update ingredients, prep, etc. as necessary depending upon the results.
- Dried Peas, 1 lb
- Link sausage, 8 oz (e.g. summer or smoked sausage)
- Carrots, 2 large
- Onion, 1/4 large or 1 small
- 2 large Anaheim peppers
- Mexican Oregano Leaves, 1 Tbsp
- Summer Savory, 1/2 Tbsp
- Sage, 1/2 tsp
- 1 qt chicken stock
- 1 qt water
- Salt, to taste
- Rinse peas, letting rest in water
- Chop sausage into pieces (1/2″ thick discs, then these into quarters)
- Peel carrots and chop into 1/2″ thick discs, and dice onion and pepper, maintaining seeds.
- Sauté sausage pieces until brown
- Drain peas, and while cooking sausage, bring chicken stock, water, peas, carrots, onion, peppers, and spices to an open rolling boil.
- Add sausage and continue boiling, covered, over medium-high heat for 30 minutes, stirring occasionally.
- More (hot) water can be added during boiling to keep contents covered
- Remove from heat, allow 10 minutes to cool, and serve. Can also be topped with sour cream or créme fraiche
A couple of insights for the next time around:
- Include salt initially (~1/2 tsp); was added after serving this time and could use it
- Although tasty and hearty, could use more kick. Next time around, might use 1 Anaheim and 1 Jalapeno, or perhaps add ground cayenne pepper