Updated: Nov 14, 2020
I received an email requesting this recipe. I served this once at a dinner party. I never really like split pea soup, due to the ham it was always too salty. So a few years ago I started playing with making my own split pea soup. Hope you like it.
1 32oz box of either Chicken Broth or Veggie broth
1 package of Andouille Sausage, sliced and quartered
1 yellow onion, diced
4 carrots diced
4 stalks of celery diced
1 lb package of Yellow split peas
1/2 cup of chopped cilantro, stems removed
1 tablespoon olive oil
1 teaspoon of ground cumin
1 teaspoon of ground yellow mustard
1 cup of 2% milk
Salt and Pepper to taste
Soak yellow split peas overnight.
Rinse the next day and place it in a saucepan with enough water to cover by at least 2 inches.
Place over medium heat and cook until soft. Drain and place in a blender and puree, adding a 1/2 cup of stock at a time until completely blended and set aside.
In large soup pot place onions, carrots, and celery with the olive oil over medium-high heat saute until soft. Next add sausage, spices, and saute for an additional 5 minutes.
Now add the pea puree to the soup pot, lower heat to medium-low, and simmer for about 60 minutes, uncovered. Now add milk and salt and pepper to taste, simmer for an additional 30 minutes until the soup starts to thicken.
Remove from heat and spoon into bowls and top with cilantro.
Serve with a loaf of nice crusty bread.