Peas technically aren’t paleo, but I don’t think they are bad either, and my family loves split pea soup…..so, I made this!
I totally forgot the pictures too – sorry.
Original recipe is here: http://www.epicurious.com/recipes/food/views/Split-Pea-Soup-with-Smoked-Sausage-and-Greens-360533
My modifications in [xxx]. I really didn’t change it all that much. The andouille and kale rock this recipe! Enjoy!
Split Pea Soup with Smoked Sausage and Greens Bon Appétit | September 2010
by The Bon Appétit Test Kitchen
Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.
Yield: Makes 4 servings
1 16-ounce bag dried green split peas (2 1/3 cups)
[3/4 cup of each: chopped onion, carrot, celery – check it out: http://en.wikipedia.org/wiki/Mirepoix_(cuisine)] – I start most savory dishes with this combo. If you’re in a real rush, Trader Joe’s has it all ready in one package for you.
12 ounces fully cooked smoked pork linguiça or andouille sausages [I used andouille, one package from The Market on Lakeway]
8 cups (or more) low-salt chicken broth
5 Turkish bay leaves [i don’t know if mine were turkish or not, but used bay leaves]
3 to 4 cups coarsely chopped kale [yep!!!]
Heat a bit of olive oil in bottom of dutch oven, toss in mirepoix, then start below…
Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.