Smoky Split Pea Soup with Mint Georgia Downard   From Every Day with Rachael Ray May 2008 SERVES 4 Prep Time: 20 min Cook Time: 1 hr 2 tablespoons extra-virgin olive oil 1/2 pound smoked turkey sausage, coarsely chopped 1 large onion, finely chopped 2 carrots, chopped (about 1 1/4 cups) 4 cloves garlic, finely chopped 1 pound split peas Four 14.5-ounce cans chicken broth Salt and pepper Grated peel of 1 lemon 3/4 cup finely chopped fresh mint 1. In a large saucepan, heat the olive oil over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl. 2. Return the pan to the heat, add the onion, carrots and half the garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the split peas, chicken broth, and 1/2 teaspoon each salt and pepper. Cover and bring to a boil, then lower the heat and simmer, covered, until the peas begin to break down, about 50 minutes. 3. Using a blender, puree the soup. Return to the saucepan and heat through over medium heat. Stir in the reserved sausage. 4. In a small bowl, combine three-quarters of the lemon peel with 1/2 cup mint and the remaining garlic. Stir into the soup; season with salt. Ladle into bowls and top each portion with the remaining lemon peel and mint.

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