Sausage and Split Pea Soup

• 12 ounces kielbasa, sliced
• 2 medium onions, chopped
• 5 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 6 medium carrots, sliced
• 2 celery stalks, chopped
• 8 cups chicken stock
• 1 pound dried split peas

1. In a large heavy pot, brown the sausage over medium heat, turning occasionally, until golden, about 6 minutes.
2. Transfer the sausage to paper towels to drain, keep the fat in the pot.
3. Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 6 to 8 minutes.
4. Stir in the carrots, celery, stock, and split peas and bring to a simmer.
5. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours.
6. In a blender, puree the soup in batches until smooth.
7. Stir in the reserved sausage and cook until the sausage is warmed through, about 2 minutes.
8. Season the soup with salt and pepper to taste and serve.

kielbasa, onions, garlic, kosher salt, freshly ground black pepper, carrots, celery stalks, chicken stock, peas

Taken from www.foodandwine.com/recipes/sausage-and-split-pea-soup (may not work)