Split pea soup

Submitted by Hey Jude

"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."

 

• Ready In: 1hr 55mins
• Ingredients: 17
• Serves: 8

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.