6 Tbsp butter or olive oil, divided
2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Preparation
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
