I’m not sure why, but I always seem to make more soups in summer. Pea soup has always been a favorite, and usually I make it the way my mom has — with a ham bone, leftover from Easter dinner, or ham hocks, procured cheaply from the grocery store. I always tend to make it a little spicy, with the addition of red pepper flakes — a variation from my mom’s recipe — so this time, with an abundance of chorizo still leftover in our freezer from my late father’s stockpile, I decided to use that in place of the ham bits, and make it pull double-duty.
I’d mused earlier in the week on Twitter about the difference between yellow and green split peas, but it turned out that it was a silly question. Why? Because even though I used green peas, like usual, I still ended up with yellow soup. I can only assume that in this case, it’s due to the spices in the chorizo, because that’s never happened before!
Split Pea & Chorizo Soup
- 5-6 c split peas (about 2 lb)
- 1 lb chorizo, casing removed and chopped
- 1 onion, diced
- 1 c chopped carrots
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- 1 tsp dried sage
- 1 tsp dried thyme
- 4 tbsp butter
- 6 c water
Melt butter in bottom of a soup pot; add onion, carrot, celery and garlic and cook until carrots and celery are bright in color and onion is beginning to become translucent. Add peas and stir, then add water and chorizo. Cook on low heat for several hours, or until creamy and smooth.