CREAMY KIELBASA SOUP RECIPES

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SPLIT PEA SOUP WITH CRISPY KIELBASA RECIPE | INA GARTEN ...



Split Pea Soup with Crispy Kielbasa Recipe | Ina Garten ... image

One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very ’50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.

Provided by Ina Garten

Total Time 1 hours 45 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Good olive oil
2 cups chopped leeks, white and light green parts, spun-dried (2 leeks) 
1 1/2 cups chopped yellow onion (1 large) 
2 cups (1/2-inch) diced, scrubbed carrots (3 large) 
1 tablespoon minced garlic (3 cloves) 
1 pound dry green split peas 
8 cups good chicken stock, preferably homemade
1 smoked ham hock 
8 fresh thyme sprigs, tied with kitchen twine 
2 large fresh bay leaves 
Kosher salt and freshly ground black pepper 
12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in 1/4-inch-thick pieces 
Minced fresh parsley, for serving 

Steps:

  • Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn’t burn.
  • Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
  • To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
  • Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

SPLIT PEA SOUP WITH CRISPY KIELBASA RECIPE | INA GARTEN ...



Split Pea Soup with Crispy Kielbasa Recipe | Ina Garten ... image

One of my all-time favorite comfort foods is a bowl of split pea soup, dating back to the days when my mother served us canned pea soup with cut-up hot dogs (very ’50s!). Now I prefer a big pot of homemade soup to serve with sautéed kielbasa on top. I love the way the earthy, creamy soup contrasts with the crispy, spicy sausage.

Provided by Ina Garten

Total Time 1 hours 45 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Good olive oil
2 cups chopped leeks, white and light green parts, spun-dried (2 leeks) 
1 1/2 cups chopped yellow onion (1 large) 
2 cups (1/2-inch) diced, scrubbed carrots (3 large) 
1 tablespoon minced garlic (3 cloves) 
1 pound dry green split peas 
8 cups good chicken stock, preferably homemade
1 smoked ham hock 
8 fresh thyme sprigs, tied with kitchen twine 
2 large fresh bay leaves 
Kosher salt and freshly ground black pepper 
12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in 1/4-inch-thick pieces 
Minced fresh parsley, for serving 

Steps:

  • Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn’t burn.
  • Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
  • To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
  • Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin.

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