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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 med red onion, minced
- 2 clv garlic, finely, minced
- 2 c. split peas
- 8 c. vegetable or possibly chicken stock
- 1/2 tsp dry basil
- 1/2 tsp dry sage
- 1/2 tsp dry oregano
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 x bay leaf
- 1 c. table cream
- 1/4 c. Dijon mustard
- 2 x cooked medium Italian sausage, sliced
- 1/2 c. minced fresh parsley
Direcciones
- In a large soup pot, heat the oil. Add in the onion and garlic; saute/fry for 2 to 3 min or possibly till the onion is translucent/soft.
- Add in the split peas, stock, basil, sage, oregano, salt, pepper and bay leaf. Bring to a boil; reduce heat and simmer for 25 min or possibly till split peas are cooked.
- Remove the bay leaf.
- Using a hand blender, puree the soup till smooth. Stir in the cream, mustard and sausages. Simmer another 5 min or possibly till heated through.
- Garnish with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 287 | |
| Calories from Fat 102 | 36% |
| Total Fat 11.58g | 14% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 290mg | 12% |
| Potassium 589mg | 17% |
| Total Carbs 33.42g | 9% |
| Dietary Fiber 13.3g | 44% |
| Sugars 4.87g | 3% |
| Protein 14.23g | 23% |
