Prep 30 mins
Cook 1 hr 25 mins
A delicious pea soup recipe that I found in the Chicago Trib that uses smoked pork chops instead of ham. This is a thick soup, if you prefer a thinner pea soup, reduce the cooking to 45-55 minutes.
- 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
- 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.
- Add smoked pork chops; reduce heat to simmer.
- Cook, uncovered, stirring occasionally, 1 hour and 15 minutes.
- 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.