Split Pea Soup with Kielbasa
By kstetler
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Ingredients
- 1 onion, halved lengthwise and sliced thinly crosswise
- 2 Tbsp butter
- 1 lb dried split peas, picked over and rinsed
- 2 cups sliced carrots, plus 1/3 cup grated for garnish
- 3/4 cup sliced celery
- 1 lb kielbasa, cut into 1 1/2 inch lengths
- 1 bay leaf
- Croutons for topping
Details
Preparation
Step 1
In a heavy kettle cook the onion in the butter over low heat until softened. Add peas, carrots, celery, kielbasa, bay leaf, and 2 1/2 quarts of water. Bring it to a boil for 3 hours.
Discard the bay leaf and remove the meat. In a blender, puree the mixture in small batches. Transfer the puree to the kettle and add hot water to desired consistency.
Cut the kielbasa into 1/4" thick slices, quarter the slices and add them to the soup. Season with salt and pepper. Add grated carrots for garnish. Serve with croutons.
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