Smoky split pea soup with kielbasa

                       Smoky Split Pea Soup with Kielbasa

2 tbs canola oil

1 clove fresh garlic

1 stalk celery

1 lg. carrot

1 med white onion

4 cups dried split green or yellow peas, rinsed

2 smoked ham hocks, ham bone, or smoked turkey wings

2 quarts chicken stock or water or combination

2 smoked ham hocks, smoked turkey wings

1 pkg. smoked kielbasa, cut into 1” pcs.

Salt

Pepper

1 Bay Leaf

1 Tbs. dried thyme    (make sure it is fragrant and hasn’t been in the cabinet for 6 yrs)

Crispy garlic croutons

Food Processor or blender

Soup Pot

First:

Add oil to pot over medium heat

Finely chop garlic, celery, onion and celery with large chef’s knife or even better in food processor pulse 6 X

Add to pot with hot (not smoking hot) oil, sauté until soft, then add peas, coat with oil and cook 10 min. Do not burn.

Lower heat if necessary.

Add chicken stock or water, stir well, add smoked hocks or wings. Add Bay Leaf and salt. Bring soup to slow simmer, partially covered, 1 hour.

Remove hocks, and wings. Allow soup to cool 5 min, stir well, pour ¾ into processor or blender, blend until very smooth. Add back to pot and add thyme and pepper

 If there is enough meat on hocks or wings, remove meat in small pcs , add back to soup. Discard bones, gristle.

Add pcs of kielbasa, simmer 15 min.

Serve topped with crispy garlic croutons.