KIELBASA SPLIT PEA SOUP
World traveler Andrew Zimmern calls this thick and hearty split pea soup "Grandma Zimmern's Pot of Love," reminding us that no matter where our journeys take us, there's nothing quite like home cooking. Chef Zimmern likes to use a combo of three smoked sausages, but feel free to go full-on kielbasa to make this soul-satisfying meal in a bowl.
Provided by Andrew Zimmern
Categories main-dish
Time 1h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a small skillet, toast the caraway seeds over medium heat, stirring until fragrant, about 2 minutes. Finely grind the seeds in a spice grinder. Set aside. Cut the Ukrainian sausage, kielbasa, and Krakowska into 4-inch pieces; remove and discard the casing of the Krakowska. In a Dutch oven or large pot, melt the butter. Add the sausage and cook over medium heat until browned all over, 10-15 minutes. While the sausages are browning, thinly slice the celery. Trim escarole, then thinly slice into ribbons. Cut off fennel fronds and reserve for garnish; remove outer layer of the fennel, then thinly slice the inner bulb. Peel and trim onion, then roughly chop into small chunks. Trim carrots, cut in half lengthwise, then slice into ⅛-inch half-moon shapes.
- Remove browned sausages from pot and transfer to a plate to cool slightly, reserving the drippings. (Note: Refrigerate sausages if not using within 1 hour.) Meanwhile, over medium heat, sauté onions and fennel with a pinch of salt in the sausage drippings. Add ground caraway seeds and another pinch of salt while the onion/fennel mixture browns, 3-4 minutes. Bundle thyme sprigs with kitchen twine to make a bouquet garni, and add it to the pot. Add carrots and celery; stir, then sweat, 60-90 seconds. Add ham hock, escarole, yellow and green split peas. Stir to combine, then add chicken stock. Bring to a boil, then reduce heat to low and simmer until peas are tender, about 60-80 minutes.
- Remove ham hock and set aside. Thinly slice the sausages; add them to the soup and simmer until the sausages are heated through, 8-10 minutes. Meanwhile, pull the meat off the ham hock, slice, add to the soup and simmer, 4-5 more minutes.
- Remove bouquet garni and discard. Season the stew with salt, vinegar, and hot sauce. Garnish with reserved fennel fronds and freshly ground white peppercorns, and serve with baguette slices.
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Aliyah Dagadas
[email protected]This soup is so delicious and comforting. I highly recommend it.
Badsha Shamim
[email protected]I've made this soup several times now and it's always a winner. It's become a family favorite.
Alexander Lundstedt
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Bisesar Das
[email protected]This soup is so easy to make, even a beginner cook can do it.
Nauman Lodhi
[email protected]I love that this soup is made with simple, everyday ingredients.
Khan Kanasro
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and filling.
ali dhall
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover kielbasa.
Md Shihav
[email protected]This soup is definitely a keeper. I'll be making it again and again.
Paul Chimezie
[email protected]I added some chopped carrots and celery to the soup and it was even better.
Melkiz Sarvel
[email protected]I followed the recipe exactly and the soup turned out perfectly. It was so flavorful and satisfying.
Dwayne Matthews
[email protected]This soup is so delicious and comforting. I highly recommend it.
Achinto Raj
[email protected]I've made this soup several times now and it's always a winner. It's become a family favorite.
Pot Of Comedy
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
cosy boy
[email protected]This soup is so easy to make, even a beginner cook can do it.
Raul Cavazos
[email protected]I love that this soup is made with simple, everyday ingredients. It's a great way to use up leftover kielbasa.
Maricel Montalban
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and filling.
Smokey Gunja
[email protected]I'm not usually a fan of split pea soup, but this recipe changed my mind. The kielbasa adds a delicious smoky flavor and the soup is so hearty and filling.
Nata Inalishvili
[email protected]This soup was a hit! My family loved the smoky flavor of the kielbasa and the heartiness of the split peas. It was also super easy to make, which is always a plus.