Split Pea Soup with Smoked Sausage and Greens

By jargrr

by The Bon Appétit Test Kitchen

Ingredients

• 1 16-ounce bag dried green split peas (2 1/3 cups)
• 12 ounces fully cooked smoked pork linguiça or andouille sausages
• 8 cups (or more) low-salt chicken broth
• 5 Turkish bay leaves
• 3 to 4 cups coarsely chopped kale

Preparation

Step 1

Preparation

Combine split peas, whole sausages, 8
cups broth, and bay leaves in heavy large
pot. Bring to boil over medium-high heat,
stirring often. Cover, reduce heat to low,
and simmer until peas are tender, stirring
occasionally, 30 to 35 minutes.

Transfer sausages to cutting board.
Cut lengthwise in half, then crosswise into
1/4-inch-thick half-rounds.

Puree soup (including bay leaves) 1 cup at
a time in blender until smooth; return to
same pot. Add sausages and greens. Thin
with more broth if necessary. Simmer soup
until greens soften, 3 to 4 minutes. Season
to taste with salt and pepper.

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