Smoked Pork Chop Split Pea Soup π²
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 8
Description:
Indulge in the rich flavors of this hearty split pea soup, elevated with the smoky goodness of pork chops. This recipe, inspired by the Chicago Tribune, offers a thick, satisfying texture that warms you from the inside out. Perfect for a cozy lunch or a soul-warming snack during those chilly winter days. Plus, it’s packed with healthy veggies and lean protein, making it a guilt-free indulgence. Let’s dive into the delightful world of homemade split pea soup!
Ingredients:
- 1 tablespoon olive oil
- 4 andouille sausages, sliced
- 1 onion, finely chopped
- 1 celery rib, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 cup dried split peas, rinsed
- 4 cups chicken broth
- 2 cups beef broth
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon allspice
- Freshly ground pepper, to taste
- 2 smoked pork chops
- 3 tablespoons dry sherry
- 2 tablespoons butter
Instructions:
| Step | Description |
|---|---|
| 1 | In a Dutch oven or heavy skillet, heat olive oil over medium heat. Add sliced andouille sausages and cook until lightly browned. |
| Add chopped onion and diced celery to the skillet. Cook until the onion begins to soften, approximately 2 minutes. | |
| Stir in minced garlic and chopped shallots, cooking for an additional minute until fragrant. | |
| Add rinsed split peas, chicken broth, beef broth, bay leaf, dried thyme leaves, allspice, and freshly ground pepper to the skillet. Bring the mixture to a boil. | |
| 2 | Once boiling, add the smoked pork chops to the pot. Reduce the heat to a simmer, allowing the flavors to meld together. |
| 3 | Let the soup simmer, uncovered, stirring occasionally, for about 1 hour and 15 minutes, or until the split peas are tender and the soup has thickened to your desired consistency. |
| 4 | Remove the smoked pork chops from the pot. Discard the bones, then chop the meat into bite-sized pieces. Return the chopped meat to the soup. |
| Stir in dry sherry and butter until the butter is melted and fully incorporated into the soup, adding an extra layer of richness and flavor. | |
| 5 | Serve hot, garnished with a sprinkle of freshly chopped parsley or a dollop of sour cream if desired. Enjoy this comforting bowl of smoked pork chop split pea soup with crusty bread on the side for a complete and satisfying meal. |
Nutritional Information (per serving):
- Calories: 371.2
- Fat: 10.9g
- Saturated Fat: 4g
- Cholesterol: 42mg
- Sodium: 962mg
- Carbohydrates: 38.4g
- Fiber: 15.1g
- Sugar: 6.1g
- Protein: 29.2g
Recipe Notes:
- For a thinner consistency, reduce the cooking time to 45-55 minutes.
- Feel free to customize the soup by adding your favorite vegetables or herbs.
- This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat on the stovetop or in the microwave until heated through.
- Don’t skip the dry sherry and butter at the endβthey add a depth of flavor that elevates the entire dish.
