Split-Pea Soup with Chorizo |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 1-1/2 lb cured chorizo, casing removed, thinly sliced | 1 onion, chopped | 1 rib celery, finely chopped |
| 2 cloves garlic, minced | 1 lb split peas, picked over | 4 cups canned chicken broth |
| 4 cups water | 1/2 tsp dried thyme | 1 bay leaf |
| 3 carrots, halved lengthwise, and thinly sliced crosswise | salt and fresh-ground black pepper | croutons for garnish |
| 1 | In a heavy-bottomed saucepan over moderate heat, brown chorizo, stirring constantly. Transfer with a slotted spoon to paper towels to drain, and pour off all but 1 tbsp fat. in remaining fat, cook onion, celery and garlic over moderately low heat, stirring until celery is softened. Then add split peas, broth, water, thyme and bay leaf, and simmer, covered, stirring occasionally for 1-1/4 hours. |
| 2 | Stir in carrots and simmer, covered, until carrots are tender, 30-35 minutes. Discard bay leaf, add the cooked chorizo, season with salt and pepper, and serve soup with croutons. |