I made this soup with yellow split peas instead of the traditional green peas. I like the color much better but the flavor is exactly the same. If you prefer green split peas don’t hesitate to use them instead.
Makes about 6 Quarts
1 Pound Yellow Split Peas
1 Pound Sweet Italian Sausage
2 Tablespoons XVOO
2 Cups Diced Leeks
4 Cups Diced Celery
4 Cups Diced Carrots
3 Cups Diced Sweet Potato
6 Garlic Gloves, Finely Minced
3 Teaspoons Coarse Sea Salt
2 Teaspoons Freshly Ground Black Pepper
8 Cups Homemade Ham Stock or Homemade Chicken Stock or Canned Low Sodium Chicken Broth
Homemade Croutons, CrèmeFraiche and Chopped Fresh Italian Parsley To Garnish the Soup
In a large pot, such as a Dutch oven, over medium heat, heat the XVOO and add the Italian sausage. Brown the sausage on all sides. Remove from the pan and set aside to cool. Once cool enough to handle dice the Italian Sausage.
Add the leeks, celery, carrot, garlic, salt and pepper and gently sauté the vegetables until the leeks begins to become translucent, about 10 minutes. Add the sweet potato and sauté the vegetables for 5 minutes more. Add the split peas and cook for two minutes. Add the ham stock and bring to a boil. Reduce the heat to simmer and continue to cook for 30 minutes covered with a lid, stirring often to be sure the mixture does not burn or stick to the bottom of the pot. Add the diced Italian sausage and cook for 30 minutes more or until the peas are soft and the soup is thick. If too thick add a bit of the stock to thin. (I like to cook the soup with a lid half way on the pot. This helps to keep the soup from reducing too much.) Taste the soup for seasoning and adjust accordingly.
Serve the soup in warm bowls with croutons and topped with a dollop of Crème Fraiche and a sprinkle of chopped fresh Italian parsley.
