Pea Soup with Charred Spicy Sausage
Yield: 4 servings
Ingredients
| 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 |
Method
- 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.
