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Serves: 6
Preparation time: 30 minutes
Cooking time: 30 minutes


  • 6 Tbsp butter or olive oil, divided
    2 cups chopped leeks, white and green parts
    2 cups (½-inch) diced carrots
    1½ cups chopped yellow onion
    1 Tbsp minced garlic
    1 lb dried green split peas
    8 cups chicken or vegetable stock
    1 smoked ham hock
    2 tsp kosher salt
    1 tsp freshly ground black pepper
    8 fresh thyme sprigs, tied with kitchen twine
    2 large bay leaves
    12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
    Minced fresh parsley, for garnish


  • Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
    Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
    Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
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