*Moving to Oregon: 10 days*
The other day, I posted on my Facebook page that I probably wouldn’t be adding any recipes over the next few weeks as The Boyfriend and I start packing and relocating to our new home in Hillsboro, but this soup came out sooo tasty I just had to share!
An “easy peas-y” split pea soup with a double sausage twist.
1 lb dried split peas
2 32-oz containers chicken stock (veg stock for meat-free)
2 medium yellow onions, chopped
4 cloves garlic, chopped
1 lb grass-fed pork sausage (omit for meat-free, or use vegan sausage)
3 tbsp pastured butter or olive oil
2 tsp salt
1 tsp red pepper flakes
1/2 tsp freshly cracked pepper
Place the sausage in a medium-sized stock pot and cover with chicken stock. Bring to a boil and allow to simmer for about 10 minutes. Remove sausage from pot and allow to cool (this will be added last). Reserve the chicken stock as this will later be added to the soup.
In a large stock pot, melt the butter on medium-high heat and add the chopped onions and garlic. Sautee for a few minutes, until onions and garlic begin to change color, then add salt, pepper, and red pepper flakes. Add the split peas and continue stirring for about 2 minutes. Add the reserved chicken stock from the sausage, the rest of that container, and the second quart of chicken stock. Bring soup to a boil, then let simmer for about 35 minutes, stirring occasionally.
If using an immersion blender, remove stock pot from heat and blend directly in the pot on high power. If using food processor or blender, blend in batches and add back to the pot. Slice the sausage into rings and add to the blended soup. Continue cooking on medium heat for about 20 minutes, stirring occasionally. Serve immediately.