Pea Soup with Charred Spicy Sausage

	Measure:
Safflower oil	2 Tbsp.
Yellow onion, diced	1 each
Carrot, ¼” dice	1 each
Celery, ¼” dice	2 stalks
Garlic, minced	3 cloves
Sea salt, divided	4 Tbsp.
Thyme, fresh	2 tsp.
Chili powder	2 tsp.
Bay leaf	2 each
Split peas	1 lb.
Vegetable stock	6 cups
Leeks, cleaned, thinly sliced	2 each
Olive oil, divided	3 Tbsp.
Tarragon	1 tsp.
Field Roast™ Spicy Mexican Chipotle Sausage Links or Crumble	4 each

In a stockpot over medium heat, add safflower oil, onion, carrot, celery, garlic and 1 Tbsp. salt. Allow veggies to cook, stirring occasionally for 10-15 minutes or until onions have become translucent.
Add thyme and bay leaves; stir. When mixture becomes fragrant with thyme, add split peas, vegetable stock and 2 Tbsp. salt; stir. Increase to medium-high heat and cover; cook for 15 minutes, stirring occasionally. Reduce heat to low-medium; stir occasionally for another 30-35 minutes or until peas have lost their shape and soup is smooth. Taste and adjust salt to taste.
While soup is cooking, in a small skillet over medium heat, add leeks, remaining salt and 2 Tbsp. olive oil. Sauté mixture for 5-7 minutes or until leeks become visibly soft. Add tarragon; stir. Reduce to low heat; cook for 20-25 minutes, stirring occasionally until leeks are lightly caramelized. Remove from heat; set aside.
If using Spicy Mexican Chipotle Sausage Crumble, toss crumble with cooked leeks.
If using Spicy Mexican Chipotle Sausage Links, brush sausages with safflower oil. Place sausages directly on a grill over medium-high heat for 3-4 minutes per side or until heated throughout and charred on the outside for additional smoky flavor and texture. Slice sausages on a bias.
Top each bowl of soup with sausage and leek mixture; serve.