PEA SOUP WITH CHARRED SPICY SAUSAGE

image MAKES 5 TO 6 SERVINGS

PEA SOUP IS SOMETHING I grew up eating, and it’s one of the first soups I learned to make on my own. It’s the ultimate in fuss-free cooking. I still make a very basic pot of soup, but it doesn’t take too much effort to really dress it up. Black pepper is the most underappreciated ingredient in most pea soup recipes, and I don’t shy away from it here. It’s a great zippy contrast to earthy, creamy peas. Top each bowl with grilled, sliced Oaxacan Chili-Spiced Sausage (here) and caramelized leeks for a most grown-up version of this childhood favorite. See the photo here.

2 tablespoons safflower oil, plus more for grilling the sausage

½ yellow onion, ¼-inch diced

1 carrot, ¼-inch diced

2 stalks celery, ¼-inch diced

3 cloves garlic, minced

3 teaspoons sea salt

2 bay leaves

2 teaspoons chili powder

2 sprigs thyme

1 pound dried split peas, rinsed, any stones or debris removed

8 cups vegan vegetable stock

2 tablespoons olive oil

2 small leeks, cleaned and thinly sliced, after trimming the top at about 1 inch from the tender white part of the leek

Leaves from 2 sprigs tarragon, minced

4 links Oaxacan Chili-Spiced Sausage (here) or Field Roast Mexican Chipotle Sausage, sliced or crumbled

1. In a stockpot over medium heat, heat the safflower oil and add the onion, carrot, celery, garlic, and 1 teaspoon of the salt. Allow the veggies to cook, stirring occasionally, for 10 to 15 minutes, or until the onion has become translucent.

2. Add the bay leaves, chili powder, and thyme, and stir. When the mixture becomes fragrant with thyme, add the split peas, stock, and the remaining 2 teaspoons of salt. Stir the mixture, increase the heat to medium-high, and cover. Allow the soup to cook for 15 minutes, stirring occasionally, then lower heat to medium-low. Cook, stirring occasionally, for another 30 to 35 minutes, or until the peas have lost their shape and the soup is smooth. Season to taste with additional salt.

3. While the soup is cooking, in a small skillet over medium heat, heat the olive oil and add the leeks and 1 teaspoon of salt. Sauté this mixture for 5 to 7 minutes, or until the leeks become visibly soft, then lower the heat to low, add the tarragon, and stir. Cook, stirring occasionally, for 20 to 25 minutes, or until the leeks are lightly caramelized. Remove from the heat and set aside.

4. On a grill over medium-high heat, brush the sausages with safflower oil and place directly on the grill. Turn the sausages after 3 to 4 minutes; they are finished when hot throughout, usually another 2 to 3 minutes. For this dish, cook the sausages for an extra minute per side to increase the char, as it provides a nice smoky flavor and texture contrast. Serve the soup topped with the sausage and leeks.