Split Pea Soup with Chorizo



1 1/2 pounds cured chorizo, sliced thin
1 onion, chopped
1 rib of celery, chopped fine
2 garlic cloves, minced
1 pound split peas, picked over
4 cups chicken broth
4 cups water
1/2 teaspoon dried thyme
1 bay leaf
3 carrots, halved lengthwise and sliced thin crosswise
croutons as an accompaniment


1. In a heavy kettle brown the chorizo over moderate heat, stirring, cook 5 minutes. Lower heat to low and add onion, celery and garlic stirring and cook until celery is softened.
2. Add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours.
3. Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.

Yield: 4-6 servings

Gourmet
March 1992