Ina Garten split pea soup with crispy kielbasa, easy and cozy, grew out of her childhood canned pea soup with hot dogs. A smoked ham hock, leeks, and fresh thyme simmer with the peas until they turn thick and creamy. Seared kielbasa on top makes this a family dinner.
The trick is pureeing just two cups of the finished soup and stirring that back in, so you get body without losing all the texture. Skip that step and you end up with either chunky broth or baby food.
Source: Modern Comfort Food (2020)
Ina Garten Split Pea Soup With Crispy Kielbasa
Course: SoupCuisine: AmericanDifficulty: Easy6
servings20
minutes1
hour30
minutes650
kcalSplit peas break down slowly with a smoked ham hock, leeks, carrots, and fresh thyme into a thick, earthy base. Partially pureed for body, then finished with crispy pan-seared kielbasa for smokiness and crunch.
Ingredients
Good olive oil
2 cups chopped leeks, white and light green parts, spun-dried (2 leeks)
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced, scrubbed carrots (3 large)
1 tablespoon minced garlic (3 cloves)
1 pound dry green split peas
8 cups good chicken stock, preferably homemade
1 smoked ham hock
8 fresh thyme sprigs, tied with kitchen twine
2 large fresh bay leaves
Kosher salt and freshly ground black pepper
12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in 1/4-inch-thick pieces
Minced fresh parsley, for serving
Directions
- Sauté the vegetables: Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute.
- Simmer the soup: Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn’t burn.
- Puree part of the soup: Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and purée. Return the purée to the pot, adding more chicken stock or water if the soup is too thick.
- Sear the kielbasa and serve: Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan over medium heat. Add the kielbasa and sauté for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.
FAQs
Can I make this soup ahead of time?
Split pea soup actually gets better overnight because the flavors keep developing. Make the base a day or two ahead and refrigerate it. The soup thickens as it cools, so stir in extra chicken stock or water when you reheat it over low heat. Sear the kielbasa fresh right before serving so it stays crispy.
What sausage can I use instead of kielbasa?
Andouille, chorizo, or any smoked sausage works here. The smoky, salty flavor is what plays off the earthy peas, so stick with something that brings that contrast. Unsmoked sausage will taste fine but you lose the whole point of the topping.
How do I store leftover split pea soup?
Refrigerate in an airtight container for up to 5 days. It thickens overnight, so plan on adding stock or water when reheating. The soup also freezes well for up to 3 months. Store the kielbasa separately and sear it fresh each time you serve a bowl.
Do I need a food processor for this recipe?
You need something to puree two cups of the soup, but an immersion blender works just as well. Blend a few pulses directly in the pot if you go that route, just be careful not to puree all of it. The partial puree is what gives this soup its thick, creamy texture while keeping some of the chunky character.
What if my soup turns out too thick?
Add chicken stock or water a splash at a time and stir over low heat until you hit the consistency you want. Split pea soup thickens every time it cools, so this happens to everyone. If it is too thin after simmering, let it cook uncovered for another 15 to 20 minutes until the peas break down more.
