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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Using a blender, puree the soup. Return to the saucepan and heat through over medium heat. Stir in the reserved sausage.

  • 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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