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Categories:
peas water carrots celery onion parsley sprig thyme celery salt fresh ground black pepper bay leaf kielbasa bitters
Viewed: 19 - Published at: 5 years agoIngredients
- 1 lb split peas
- 8 cups water
- 1 1/2 cups diced carrots
- 1 1/2 cups diced celery
- 1/2 cup diced onion
- 1/2 cup parsley sprig
- 2 teaspoons dried thyme
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 bay leaf
- 1 lb fully cooked smoked kielbasa, coarsely chopped in food processor
- 1/2 teaspoon bitters
Method
- preheat the oven to 350*.
- rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
- bake, covered for 2 hours.
- remove from oven and cool.
- discard bay leaf and puree the soup in food processor, working in batches, until smooth.
- return to kettle.
- add the chopped sausage and bitters.
- bake 30 minutes longer or until the sausage is heated thoroughly.
