Split Pea Soup

Name: Split Pea Soup
Ingredients: 1 tablespoon olive oil; 4 ounces andouille sausages, sliced (optional); 1 onion, finely chopped; 1 celery rib, finely chopped; 1 carrot, grated; 2 cloves garlic, chopped; 2 chopped shallots; 1 (16 ounce) package dried split peas, rinsed and sorted; 3 (14 1/2 ounce) cans chicken broth; 2 (14 1/2 ounce) cans beef broth; 1 bay leaf; 1 teaspoon dried thyme leaves; 1/2 teaspoon allspice; fresh ground pepper; 2 smoked pork chops; 3 tablespoons dry sherry; 2 tablespoons butter

17 ingredients

4 steps

Ingredients

1 tablespoon olive oil
4 ounces andouille sausages, sliced (optional)
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, grated
2 cloves garlic, chopped
2 chopped shallots
1 (16 ounce) package dried split peas, rinsed and sorted
3 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans beef broth
1 bay leaf
1 teaspoon dried thyme leaves
1/2 teaspoon allspice
fresh ground pepper
2 smoked pork chops
3 tablespoons dry sherry
2 tablespoons butter

Directions

1

Heat oil and sausage in a Dutch oven or heavy skillet over medium heat; add onion and celery; cook until onion begins to soften, about 2 minutes; add garlic and shallots, cook 1 minute; add peas, chicken and beef broth, bay leaf, thyme, allspice and pepper to taste, heat to boil.
2

Add smoked pork chops; reduce heat to simmer.
3

Cook, uncovered, stirring occasionally, 1 hour and 15 minutes.
4

Remove pork chops from pot; cut meat from the bone, chop meat and return to the pot; stir in sherry and butter until butter is melted.