When looking this over, DON'T judge a book by it’s cover. This soup may not be photogenic, but it’s a great blend of flavors--old and new, and north and south. It’s well worth the minimal effort and don’t worry, it looks a lot better in person!
Spicy Split Pea Soup with Chorizo
Adapted from Bobby Flay Cooks American
1 Package Chorizo Sausages
1 Medium Onion, finely diced
2 Stalks Celery, finely diced
2 Large Carrots, finely diced
2 cloves garlic, finely diced
5 new (red-skinned) potatoes, finely diced with skin on
2 Poblano Peppers, roasted, peeled and finely diced
2 Cups Split Peas
8 Cups Chicken or Vegetable Broth
salt pepper to taste
Sour Cream and Fresh Cilantro for serving
In a stock pot, sauté onions, carrots and celery in a little oil or butter for a few minutes until softened. Add potatoes and peas and water. Bring to a boil and let simmer for about 45 minutes until peas are falling apart.
Meanwhile, cook the chorizo. Preheat a sauté pan over medium-high heat. Add a drop or two of oil and place Chorizos in the hot pan, turning occasionally until browned on the outside, about 5 minutes. Add ¼ to ½ cup of water to the sauté pan and cover, allowing the sausages to cook through, about 10 minutes. Once the water is absorbed and the chorizos brown again slightly, remove from heat and drain on paper towels. Dice the chorizos and then set them aside.
Cook the peppers. If you have a gas stove, place peppers directly on burner set to medium-high heat and turn occasionally until pepper skin is a charred, solid black color. If you don’t have a gas stove, broil peppers in oven, turning occasionally.
Once the peppers are black all over, place them in a plastic freezer bag and let them steam for about 15 minutes. Remove the peppers from the bag and remove the burned skin. It should rub right off. Discard the stem and seeds too.
Once soup is finished, stir in the chorizo and the poblanos, and ladle into bowls. Top with a dollop or sour cream and some chopped fresh cilantro.
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