Split Pea Soup with Kielbasa

By kstetler

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

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.