Split pea soup with smoked sausage

Ingredients – serves 8

For the split pea soup:

  • 500 g green split peas
  • 3 shallots, chopped
  • 2 l chicken stock
  • 1 tablespoon olive oil
  • 300 g smoked sausage
  • 300 g fresh peas (or frozen)
  • black pepper
  • salt

For the croutons:

  • 3 slices of firm white bread
  • 1 tablespoon butter

Method

Make the soup:

  • Heat the oil in a large pan and cook the shallots until softened, but not coloured.
  • Tip in the split peas and stir to coat in the oil, then pour over the chicken stock.
  • Chop 50 g of the smoked sausage into small pieces and add to the soup.
  • Bring to a boil for 5 minutes, then lower the heat and simmer for 35 minutes until the split peas are softened.
  • Remove from the heat and blend until smooth.
  • Cut the remaining sausage into thick slices and stir into the soup.
  • Tip in the fresh (or frozen) peas, season with plenty of black pepper and a little salt and bring back to the boil for 5 minutes.

Make the croutons:

  • Cut the slices of bread into long strips.
  • Melt the butter on a medium high heat in a large pan
  • Add the strips of bread and turn them in the butter so they get lightly coated.
  • Spread the croutons out in a single layer in the pan.
  • Once they start to brown, lift them up and turn them over to brown the other sides.
  • Remove from the heat and serve with the soup.

 

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