Sausage and Split Pea Soup

1. 1

   In a large heavy pot, brown the sausage over medium heat, turning occasionally, until golden, about 6 minutes.

2. 2

   Transfer the sausage to paper towels to drain, keep the fat in the pot.

3. 3

   Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 6 to 8 minutes.

4. 4

   Stir in the carrots, celery, stock, and split peas and bring to a simmer.

5. 5

   Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours.

6. 6

   In a blender, puree the soup in batches until smooth.

7. 7

   Stir in the reserved sausage and cook until the sausage is warmed through, about 2 minutes.

8. 8

   Season the soup with salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.