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split-pea-soup-with-sausage-and-potato-231425.json
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split-pea-soup-with-sausage-and-potato-231425.json
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{
"directions": [
"Saut\u00e9 sausages in heavy large pot over medium-high heat until fat begins to render, about 4 minutes. Add potato, onion, and rosemary. Saut\u00e9 until onion is soften, about 5 minutes. Mix in split peas, then broth. Bring soup to simmer. Reduce heat to low. Cover and simmer until peas are tender, stirring occasionally, about 50 minutes. If desired, thin soup with water by 1/4 cupfuls. Season soup to taste with salt and pepper. Ladle into bowls and serve."
],
"ingredients": [
"5 fully cooked spicy smoked sausage links (such as andouille or hot links), cut into 1/2-inch cubes",
"1 12-ounce russet potato, peeled, diced",
"1 large onion, chopped",
"1 1/2 teaspoons chopped fresh rosemary",
"1 1/4 cups green split peas, rinsed",
"4 cups low-salt chicken broth"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Bean",
"Pork",
"Potato",
"Saut\u00e9",
"Dinner",
"Lunch",
"Sausage",
"Pea",
"Winter",
"Potluck",
"Arizona",
"Dairy Free",
"Wheat/Gluten-Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"No Sugar Added"
],
"title": "Split Pea Soup with Sausage and Potato",
"url": "http://www.epicurious.com/recipes/food/views/split-pea-soup-with-sausage-and-potato-231425"
}