Green Split Pea and Sausage Soup

A hearty bowl of green split pea and Russian sausage soup, served with crusty bread for dipping.

Green Split Pea and Sausage Soup

Recipe

Servings: 4 to 6

INGREDIENTS 

500g Golden Dice green split peas

500g Russian sausages, sliced

Vegetable oil

1 onion, chopped

2 carrots, sliced

2 celery stalks, sliced

2 garlic cloves, crushed

2 cups chicken stock

4 cups water

2 bay leaves

Salt and freshly ground black pepper

Fresh bread, for serving

METHOD

1. Prepare the green split peas by soaking them in a bowl of water overnight. The longer they are soaked the better. 

2. Drain the peas and transfer them to a large pot. 

3. Cover the green split peas with water and cook on a medium to high heat until they are tender and cooked through. Keep topping up the water to make sure the peas are always covered.

4. Heat a splash of vegetable oil in a large pot over a medium-high heat and fry the sausages until golden and turning crispy. Remove from the pot and set aside.

5. In the same pot, fry the onions, carrots and celery until soft. Then stir in the garlic and fry for a minute or two.

6. Return the sausages to the pot, pour in the chicken stock and water and season to taste with salt and pepper.

7. Bring to the boil, cover and simmer on a medium-low heat for 1 hour or until the soup has thickened.

8. Serve the soup with a loaf of hot crusty bread and butter. 

Recipe development and food styling for Golden Dice.

Photographed by Rikki Hibbert.