Split Pea Soup with Turkey Chorizo and Sage - Featured Recipe - CookingDistrict.com
Featured Recipes

Split Pea Soup with Turkey Chorizo and Sage

photo by thebittenword.com
This reminds of my early days as a cook in the U.S. Army. I was only 18 and on my first duty station in Germany. We would cook Split Pea soup on a massive steam jacket kettle - enough to feed 10,000 troops. One day I really messed up cooking this soup, so as a punishment and lesson my Mess Sgt. made me come in every day for 60 days so that I would learn how to properly make Split Pea soup. Plus, on top of the soup I had to do my other assigned duty!
Categories: Poultry, Soups, Vegetables
photo by thebittenword.com
Step 1
2 • Olive oil
1/2 lb • Chorizo • sliced inch thick
2 • Large onions • chopped
1 tsp • Salt
1/2 tsp • Black pepper
4 clove • Garlic • minced or pureed
2 • Carrots • sliced -inch thick
2 rib • Celery • sliced -inch thick
2 • Yukon Gold potatoes • peeled and diced
2 cup • Yellow split peas
6 cup • Stock or water
1 • Bay leaf
1 bunch • Parsley • chopped
1 bunch • Fresh sage leaves • sliced thinly crosswise
Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until sausage is lightly browned, about 10 minutes. Remove sausage from pot with slotted spoon and reserve.

Add onions, salt and pepper to pot and cook over medium low heat until translucent, about 10 minutes.

Add garlic and cook 1 minute to release its aroma.

Stir in carrots and celery and cook five minutes.

Add potatoes, split peas, stock or water and bay leaf and bring to a simmer. Cook about 45 minutes, until peas are soft.

Add back reserved chorizo slices and simmer 5 minutes to combine flavors. Stir in parsley and sage and serve.

Recipe courtesy of Executive Chef Arnel Esposo, The Madison, a Loews Hotel, Washington DC


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