Yellow Split-Pea Soup With Kielbasa(My Favorite Winter Soup - A Meal In Itself)

1. 1

   In a heavy kettle, cook the onion in the butter over moderately low heat, stirring until it is softened.

2. 2

   Add the split-peas, the sliced carrot, the celery, the kielbasa, the bay leaf and 2 1/2 quarts water.

3. 3

   Bring the liquid to a boil, skimming the froth and simmer the mixture, covered, stirring occasionally for 3 hours.

4. 4

   Discard the bay leaf and transfer the kielbasa with a slotted spoon to a plate.

5. 5

   In a blender, puree the mixture in batches.

6. 6

   Transfer the puree to the kettle and thin it with hot water to the desired consistency.

7. 7

   Cut the kielbasa into 1/4-inch thick slices.

8. 8

   Quarter the slices and add them to the soup. Season the soup with salt and pepper.

9. 9

   Makes about 9 cups before thinning, serving 6.

* Per serving · 4 servings · Values may vary.

No additional tips available.