A good, hearty soup is a meal in itself. The queen of hearty, split pea, is simple to throw together, and just requires a little time at the simmer to yield its wonderfully thick, rich complexity. I love the smoky addition of chorizo, which lends great pimenton flavor to the soup, and later serves as a crispy garnish. Aromatics like onion, celery, garlic, thyme sprigs and bay leaf create the base of flavor; pork bones add depth to the broth. Wouldn’t you love to have a pot of this soup simmering on your stovetop this weekend?
Split Pea Soup with Chorizo Chips
This soup is really foolproof–it almost makes itself. Spanish chorizo, a pork sausage seasoned with smoked paprika known as pimenton, is dense and intensely flavored. Already cooked, it only needs a quick sauté to crisp. In a soup pot, heat olive oil over medium heat until shimmering. Add chorizo slices in batches, stir and sauté, until brown. With a slotted spoon, transfer to a paper towel lined plate to drain.
Pour off all but a tablespoon of oil from the pan. Cook the chopped onion, celery and garlic over medium low heat, stirring until the vegetables are softened, about 4 to 5 minutes.
Smoked ham hock is a popular addition to this classic soup, but I feel that the chorizo already provides the smoky element to this base. I was lucky to find some pork bones at my market and decided they would be perfect to add some complexity to the broth. Season the bones lightly with kosher salt and freshly ground black pepper and add them to the vegetables in the pan. Raise the heat slightly and sauté until brown on all sides, about 5 minutes.
Pour your split peas into a bowl and check over for any stones. Add the peas to the pot. Stir in chicken broth, water, bay leaf, and fresh thyme sprigs. Bring the soup to a simmer, cover the pot, and allow it to cook for about an hour and a quarter, stirring occasionally.
Using tongs, remove the pork bones from the soup and discard. Mix the carrot chunks into the soup and continue to simmer for another 30 to 40 minutes, until carrots are tender.
