Split Pea Soup With Cauliflower And Sausage Recipe - Cooking Index
Split Pea Soup With Cauliflower And Sausage Recipe - Cooking Index
Make this soup when a rainy day has got you down and you need something that is hearty to eat yet easy to make to soothe your spirits and warm your soul. The type of sausage you choose depends on your diet, but it should be of high quality because it greatly affects the flavor of the soup. This dish is so rich, you don't need to serve anything else for dinner.
Courses: Soup| 1/2 lb | 227g / 8oz | Fresh or frozen sausage links |
| (preferably not too spicy) | ||
| 3 | Garlic cloves | |
| 1/2 lb | 227g / 8oz | Split green peas |
| 2 | Chicken broth or water | |
| 1/2 teaspoon | 2.5ml | Dried herb |
| (such as rosemary, thyme, or marjoram) | ||
| Salt | ||
| Black pepper, freshly ground | ||
| 1 | Cauliflower head (small) | |
| 1 cup | 40g / 1.4oz | Fresh herb leaves |
| (such as parsley or dill) |
Slice the fresh sausage 1/2-inch thick and saute in a large soup pot over medium heat just until cooked through, 5 to 10 minutes. If you're using frozen sausage links, cook them according package directions, then slice 1/2-inch thick. Remove the sausage to a plate.
Mince the garlic. Add the garlic, split peas, broth, and dried herb to the pan. Bring the liquid to a boil over medium heat. Reduce the heat to low, cover, and simmer until the split peas are tender, about 35 minutes. Season lightly with salt and pepper (the sausage will add more seasoning later).
While the split peas are cooking, separate the cauliflower into small florets. Rinse and mince the fresh herb.
When the split peas are cooked, stir them vigorously with a whisk to slightly puree them. Add the cauliflower and simmer covered until tender, about 10 minutes. Add the sliced sausages and heat for a minute or so longer to heat them through.
Remove the pot from the heat and adjust the seasoning. Stir in the parsley and serve hot. This recipe makes 4 servings.
Variation: For vegetarians, omit the sausages and add instead 2 cups more liquid and 1/2 ounce dried mushrooms with the split peas. Add 1/2 cup long-grain rice or other grain or 1 cup orzo or acini pepe with the cauliflower and cook until tender.
Source:
MONDAY TO FRIDAY COOKBOOK by Michele Urvater (c) 1991 - Workman Publishing Company, Inc., New York - 383 pages - $14.95 - As reprinted in the Jan/Feb, 1993 issue of Cookbook Digest
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