I don’t like to sugar coat anything that doesn’t resemble a cinnamon-sugar dunked soft pretzel.
So I’m not going to sit here and ask you to stare at this soup and revel in it’s beauty. I won’t recommend that you take it home with you, put the pot in your child’s old bassinet, and whisper sweet nothings into it’s ear. There will be none of those shenanigans. Okay?
(I know. I’m being uncharacteristically rational today. Not for long. Just wait.)
In fact, let’s call a spade a spade. It’s ugly. It is an ugly soup. Please. Take a moment of silence and accept that.
But now. Let me ask you this.
Have you ever encountered a split pea soup so good that you woke up in the middle of the night and could have sworn that you heard it calling you to the fridge, practically begging you to pick up a spoon and eat it out of the Rubbermaid container?
Yeah. I late night-snacked on split pea soup. Weird.
I think the irrational nature of my actions might be due to the fact that I had to perform my first female pelvic exam yesterday. Or it might just be that the soup was so good the first time around that it resonated deep within my soul and shook everything up. Who knows.
Now, I know I said that this is adapted from Michael Symon’s recipe. But he would actually be quite mad if he could see the things that I’ve done to it. I left out the bacon. And the spareribs. And the ham hock. I also switched in rosemary for thyme. And threw it in the slow cooker. In fact…if he saw this recipe, he would likely have no idea that it stemmed from his at all in any way shape or form. Sorry. I couldn’t help myself.
- 1 tbsp olive oil
- 2 links spicy Italian chicken sausage
- 1 carrot, finely diced
- 1 red onion, finely diced
- 1 tbsp kosher salt
- 1 clove garlic, minced
- 1 lb split peas
- 1 bay leaf
- 1 sprig rosemary
- 1 tsp cayenne pepper
- 1 tsp freshly cracked black pepper
- 3 tbsp cornmeal
- Heat 1 tbsp olive oil in a non-stick skillet over medium high heat. Remove the sausage from it’s casings and saute in the oil, breaking the sausage into crumbles using a spatula as you go along. When it is cooked through and browned, place it into your crockpot, leaving as much oil behind as possible.
- Put the carrots and the onion into the same pan. Add the tbsp of salt. Cook for about 3 minutes or until starting to soften. Add in the garlic and cook for another minute. Pour into the crockpot.
- Place the split peas, bay leaf, rosemary, cayenne, and black pepper into the crock pot as well. Pour in 6 cups water. Stir to mix. Cover and cook on low for 8-10 hours. If not thick enough, stir in the cornmeal and cook on high for 20 minutes. Pour into bowls and serve.
This is my submission to Symon Sundays, which is hosted over at Veggie By Season, and to Souper Sundays, which is hosted over at Kahakai Kitchen, and to Let’s Do Brunch, which is hosted at My Sweet and Savory.