Split Pea Soup With Sausage Balls
|Chicken stock||8 Cup (128 tbs)|
|Green split peas||2 Cup (32 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Diced peeled potato||1 Cup (16 tbs)|
|Diced celery with leaves||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Dried savory||1⁄4 Teaspoon|
|For sausage balls|
|Bulk sausage||1 Pound|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Vegetable oil||4 Teaspoon|
Sausage Balls: In bowl, mix sausage, parsley, salt and thyme; shape into 3/4-inch (2 cm) balls. In large nonstick skillet, heat oil over medium heat; cook sausage balls, in batches if necessary, until browned all over, about 5 minutes. Set aside.
In large heavy saucepan or Dutch oven, bring stock to boil; gradually add split peas. Skim off foam. Add sausage balls; reduce heat, cover and simmer for 30 minutes or until peas are tender. Add carrots, potato, celery, onion, thyme and savory; simmer, covered, until vegetables are tender, about 15 minutes. Season with salt and pepper to taste.