Split Pea, Apple and Chicken Sausage Soup
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Enjoy this on a crisp fall day, a wintery night, or when you are looking for a comforting soup to soothe the soul. Adding apple to this split pea soup adds a wonderful burst of fresh sweetness to a hearty staple.
Ingredients
Olive oil
1 tbsp(s)
Uncooked chicken sausage
300 gm, extra lean
Onion
1 medium, finely chopped
Uncooked leek
1 medium, thinly sliced
Celery
1 stalk(s), medium, finely chopped
Carrots
1 medium, finely chopped
Granny Smith apple
1 medium, finely chopped
Dry split peas
½ cup(s), green variety, rinsed, drained
Water
2 cup(s)
Store-bought chicken stock
4 cup(s)
Fresh lemon juice
1 tbsp(s)
Cilantro
¼ cup(s), torn
Instructions
1
Heat half the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 5–7 minutes or until cooked through. Transfer to a plate. Slice the sausages thickly.
2
Heat remaining oil in same pan over medium heat. Cook onion, leek, celery, carrot and apple (see notes), stirring, for 5–7 minutes or until softened. Add split peas, water, and stock and bring to a boil.
3
Reduce heat and simmer, uncovered, for 25 minutes or until peas are tender. Stir in juice.
4
Using a handheld blender or regular blender, blend soup until almost smooth. Serve topped with sausage and cilantro.
5
Yields about 1 1/4 cup per serving.
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