Sunday, April 22, 2007

A Sunday afternoon soup

After picking up some andouille sausage ***at the market the other day, and have no idea why I did that, but I did. I thought "weeeeeell I'll think about something I want to do with it, it'll come to me."

Well it did in the way of a TV show on foodtv.com. Didn't see it from the beginning but the chef made my adapted version of Split Pea Soup with Andouille Sausage. And boy did that get my attention.

Ingredients


1 lb green split peas
10 cups reduced sodium chicken broth
1/2 lb andouille sausage
1 cup diced mild onion
2 cloves garlic finely chopped
1 1/2 cup small diced carrot (I had shredded carrots on hand)

1 cup diced celery
1 small can chopped green chiles (optional)
1 whole bay leaf

Salt & pepper to taste
1/4 tsp smoked paprika

You could put all of this in a crock pot and cook for 5 - 6 hours.
However I did not do that.

My Method

saute onions, celery, carrots till soft, add the garlic, but do not allow to burn. Chop the sausage and add to the mixture, saute sausage till slightly brown. Add the stock and split peas. Cook on med/low heat for 3 - 4 hours. The kitchen will be enveloped in this wonderful aroma. I added the chopped green chiles and smoked paprika near the end and chopped cilantro before serving.

I see this revisited one nite this week. So wonderfully rich, full of flavors and serve with some tasty sourdough rolls and my adult beverage of choice happened to be a Corona. Please let me know if you prepare this. Feedback folks, we need feedback.

***thanks to Ellie for pointing out that not everyone knows what andouille sausage is, I included a link.


10 comments:

mooncrazy said...

There is something about split pea soup the next day, yum.

Ellie said...

I started reading this post but since I'd never heard of andouille sausages before, I couldn't see what made this dish grab your attention...

After just having done a spot of research as to what this unique sausage is, I've got to say that I'm intrigued and will have to start hunting for it myself!

Doodles said...

Ellie shame on me for not explaining what that sausage is - I do forgot of our visitors from far away. I'll go in right now and change that. At least put in a link of explanation. Thanks...ya know you could probably use a variety of sausages.

Yep this is a leftover meal for sure.

Ilva said...

Not everyone knows what dellery is either, is there a link for that too? Sorry, I'll stop teasing. Great recipe, I wish you were here making some for me for lunch today!

Doodles said...

well let's see delery certainly is not in your beautiful country Ilva. Guess this is why some of us need an editor or just do a spell check.
Ya know Ilva I wish I was there making you soup today for lunch too. Win the lottery and the PBE gals will be there in a heartbeat. thanks

maltese parakeet said...

it looks like there's some tomatoes in there?

Acme Instant Food said...

Andouille sausage makes the world go round! I LOVE IT! Sorry, didn't mean to get so excited and shout. I'll behave now.

Doodles said...

nope lil bird no tomatoe atall...spose the color could be from the paprika.
Kevin you may get as excited as y'all want about food I know I do.
Thanks

Freya and Paul said...

I love the colour of this soup, so vibrant!

Homesick Texan said...

Andouille sausage is wonderful with all types of beans and in etouffee as well. I also like to scramble it with eggs. There's hardly anything that doesn't taste better with this spicy, Cajun sausage!