| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1992 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Cured chorizo; (spicy pork sausage, |
|
|
; available at |
|
|
; Hispanic markets |
|
|
; and many |
|
|
; supermarkets), |
|
|
; sliced thin |
| 1 |
|
Onion; chopped |
| 1 |
|
Rib celery; chopped fine |
| 2 |
|
Garlic cloves; minced |
| 1 |
lb |
Split peas; picked over |
| 4 |
c |
Chicken broth |
| 4 |
c |
Water |
| 1/2 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
| 3 |
|
Carrots; halved lengthwise |
|
|
; and sliced thin |
|
|
; crosswise |
|
|
Croutons as an accompaniment |
INSTRUCTIONS
In a heavy kettle brown the chorizo over moderate heat, stirring, transfer
it with slotted spoon to paper towels to drain, and pour off all but 1
tablespoon of the fat. In the fat remaining in the kettle cook the onion,
the celery, and the garlic over moderately low heat, stirring, until the
celery is softened, add the split peas, the broth, the water, the thyme,
and the bay leaf, and simmer the mixture, covered, stirring occasionally,
for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to
35 minutes, or until the carrots are tender. Discard the bay leaf, season
the soup with salt and pepper, and serve it with the croutons.
Makes about 10 cups, serving 4 to 6.
Gourmet March 1992
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