Linguiça, a garlicky Portuguese sausage, and andouille, a smoky Cajun sausage, are both available at most supermarkets.
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
Ingredients
1 16-ounce bag dried green split peas (2 1/3 cups)
12 ounces fully cooked smoked pork linguiça or andouille sausages
8 cups (or more) low-salt chicken broth
5 Turkish bay leaves
3 to 4 cups coarsely chopped kale
Preparation
Step 1
Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot. Bring to boil over medium-high heat, stirring often. Cover, reduce heat to low, and simmer until peas are tender, stirring occasionally, 30 to 35 minutes.
Step 2
Transfer sausages to cutting board. Cut lengthwise in half, then crosswise into 1/4-inch-thick half-rounds.
Step 3
Puree soup (including bay leaves) 1 cup at a time in blender until smooth; return to same pot. Add sausages and greens. Thin with more broth if necessary. Simmer soup until greens soften, 3 to 4 minutes. Season to taste with salt and pepper.
Nutrition Per Serving
Per serving: 583 calories
22 g fat
20 g fiber
#### Nutritional analysis provided by Bon Appétit
