Name: Ina Garten Split Pea Soup With Crispy Kielbasa
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 60 ml / ¼ cup olive oil; 300 g / 2 cups chopped leeks (white and light green parts, from about 2 leeks); 225 g / 1½ cups chopped yellow onion (1 large); 300 g / 2 cups diced carrots (½-inch dice, from about 3 large carrots); 15 ml / 1 tablespoon minced garlic (about 3 cloves); 450 g / 1 pound dry green split peas; 2 litres / 8 cups chicken stock (preferably homemade); 1 smoked ham hock; 8 sprigs fresh thyme, tied with kitchen twine; 2 large fresh bay leaves; 12 g / 2 teaspoons kosher salt; 5 g / 1 teaspoon freshly ground black pepper; 340 g / 12 ounces smoked kielbasa, halved lengthwise and sliced diagonally into ¼-inch thick pieces; Minced fresh parsley (for serving)

Ina Garten’s Split Pea Soup with Crispy Kielbasa is made with olive oil, leeks, yellow onion, carrots, garlic, green split peas, chicken stock, smoked ham hock, thyme, bay leaves, kosher salt, black pepper, and smoked kielbasa. This hearty split pea soup recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

This Split Pea Soup with Crispy Kielbasa Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

60 ml / ¼ cup olive oil
300 g / 2 cups chopped leeks (white and light green parts, from about 2 leeks)
225 g / 1½ cups chopped yellow onion (1 large)
300 g / 2 cups diced carrots (½-inch dice, from about 3 large carrots)
15 ml / 1 tablespoon minced garlic (about 3 cloves)
450 g / 1 pound dry green split peas
2 litres / 8 cups chicken stock (preferably homemade)
1 smoked ham hock
8 sprigs fresh thyme, tied with kitchen twine
2 large fresh bay leaves
12 g / 2 teaspoons kosher salt
5 g / 1 teaspoon freshly ground black pepper
340 g / 12 ounces smoked kielbasa, halved lengthwise and sliced diagonally into ¼-inch thick pieces
Minced fresh parsley (for serving)

How To Make Split Pea Soup With Crispy Kielbasa?

Sauté the vegetables: Heat 60 ml / ¼ cup olive oil in a large Dutch oven or pot over medium-high heat. Add the 300 g / 2 cups chopped leeks, 225 g / 1½ cups chopped onion, and 300 g / 2 cups diced carrots. Cook for 7 to 8 minutes, stirring occasionally, until softened and lightly browned. Add 15 ml / 1 tablespoon minced garlic and cook for one more minute.
Add split peas and broth: Stir in 450 g / 1 pound split peas, coating them in the oil. Cook for 1 minute. Add 2 litres / 8 cups chicken stock, 2 cups water, 1 smoked ham hock, 8 sprigs of thyme, 2 large bay leaves, 12 g / 2 teaspoons kosher salt, and 5 g / 1 teaspoon black pepper. Bring to a boil.
Simmer the soup: Lower the heat and simmer, partially covered, for about 1¼ hours, stirring occasionally. After 45 minutes, stir more frequently to prevent the soup from sticking to the bottom.
Purée for creaminess: Once the split peas are tender, remove the thyme bundle, bay leaves, and ham hock. Purée 2 cups of the soup in a food processor and return the purée to the pot. Adjust the consistency with more broth or water if necessary.
Crisp the kielbasa: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add 340 g / 12 ounces of smoked kielbasa. Cook for 5 to 6 minutes, tossing occasionally, until browned and crispy.
Serve: Serve the hot soup topped with crispy kielbasa and a sprinkle of fresh parsley.

Ina Garten Split Pea Soup With Crispy Kielbasa

Recipe Tips:

Use good chicken stock: Homemade or high-quality store-bought stock will give your soup much better flavor.
Cook the vegetables properly: Take your time cooking the leeks, onions, and carrots until soft and slightly browned for more flavor.
Stir the soup often: As the soup thickens, especially in the last 30 minutes, stir more to keep it from sticking.
Add more broth if needed: If your soup is too thick, simply add more chicken stock or water to get the right texture.
Make the kielbasa crispy: Browning the kielbasa makes it crunchy and adds a great texture to the smooth soup.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Split Pea Soup with Crispy Kielbasa cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 4 days.
Freeze: After cooling the soup to room temperature, transfer it to a freezer-safe container, leaving some space at the top for expansion. Freeze for up to 3 months. To thaw, transfer the soup to the refrigerator and let it thaw overnight.
Reheat: Pour the soup into a pot and heat over low to medium heat, stirring occasionally, until hot and ready to serve.

Nutrition Facts

Serving Size: 1 cup (253g)

Calories: 180
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 5mg
Sodium: 420mg
Potassium: 463mg
Total Carbohydrate: 30g
Dietary Fiber: 5g
Sugars: 13g
Protein: 10g

Try More Ina Garten Recipe:

Ina Garten Split Pea Soup With Crispy Kielbasa

Author: Sabrine Cooking Method:Stovetop Cuisine:American Courses:Lunch, Soups Recipe Keys: S Split Pea Soup With Crispy Kielbasa

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour Rest time: 15 minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:180 kcal Best Season:Summer

Description

Ingredients

60 ml / ¼ cup olive oil
300 g / 2 cups chopped leeks (white and light green parts, from about 2 leeks)
225 g / 1½ cups chopped yellow onion (1 large)
300 g / 2 cups diced carrots (½-inch dice, from about 3 large carrots)
15 ml / 1 tablespoon minced garlic (about 3 cloves)
450 g / 1 pound dry green split peas
2 litres / 8 cups chicken stock (preferably homemade)
1 smoked ham hock
8 sprigs fresh thyme, tied with kitchen twine
2 large fresh bay leaves
12 g / 2 teaspoons kosher salt
5 g / 1 teaspoon freshly ground black pepper
340 g / 12 ounces smoked kielbasa, halved lengthwise and sliced diagonally into ¼-inch thick pieces
Minced fresh parsley (for serving)

Instructions

Sauté the vegetables: Heat 60 ml / ¼ cup olive oil in a large Dutch oven or pot over medium-high heat. Add the 300 g / 2 cups chopped leeks, 225 g / 1½ cups chopped onion, and 300 g / 2 cups diced carrots. Cook for 7 to 8 minutes, stirring occasionally, until softened and lightly browned. Add 15 ml / 1 tablespoon minced garlic and cook for one more minute.
Add split peas and broth: Stir in 450 g / 1 pound split peas, coating them in the oil. Cook for 1 minute. Add 2 litres / 8 cups chicken stock, 2 cups water, 1 smoked ham hock, 8 sprigs of thyme, 2 large bay leaves, 12 g / 2 teaspoons kosher salt, and 5 g / 1 teaspoon black pepper. Bring to a boil.
Simmer the soup: Lower the heat and simmer, partially covered, for about 1¼ hours, stirring occasionally. After 45 minutes, stir more frequently to prevent the soup from sticking to the bottom.
Purée for creaminess: Once the split peas are tender, remove the thyme bundle, bay leaves, and ham hock. Purée 2 cups of the soup in a food processor and return the purée to the pot. Adjust the consistency with more broth or water if necessary.
Crisp the kielbasa: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add 340 g / 12 ounces of smoked kielbasa. Cook for 5 to 6 minutes, tossing occasionally, until browned and crispy.
Serve: Serve the hot soup topped with crispy kielbasa and a sprinkle of fresh parsley.

Notes

Use good chicken stock: Homemade or high-quality store-bought stock will give your soup much better flavor.
Cook the vegetables properly: Take your time cooking the leeks, onions, and carrots until soft and slightly browned for more flavor.
Stir the soup often: As the soup thickens, especially in the last 30 minutes, stir more to keep it from sticking.
Add more broth if needed: If your soup is too thick, simply add more chicken stock or water to get the right texture.
Make the kielbasa crispy: Browning the kielbasa makes it crunchy and adds a great texture to the smooth soup.

Keywords:Ina Garten Split Pea Soup With Crispy Kielbasa