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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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Originally from Sunset magazine Ingredients:
1 lb leek |
1/2 lb bacon, chopped |
2 cups celery, chopped |
1 large onion, chopped |
1/4 cup parsley, chopped |
1 lb green peas, split, sorted and rinsed |
1 quart chicken broth |
1 lb kielbasa, sliced 1/2-inch thick |
Directions:
1. Cut off and discard tough green tops, outer leaves, and root ends from the leeks.
2. Split leeks lengthwise and rinse well; slice thinly and set aside.
3. In a 5 or 6 quart pan over medium-high heat, stir bacon often until brown.
4. Transfer bacon with slotted spoon to paper towels, set aside.
5. Discard all but 2 Tablespoons fat from pan.
6. Add leeks, celery, onion, and chopped parsley to the pan.
7. Stir often over medium heat until vegetables are limp, about 15 minutes.
8. Return bacon to pan with split peas, broth and 1 quart water.
9. Bring to a boil over high heat.
10. Cover and simmer until peas are mostly dissolved, about 1-1/2 hours; stir occasionally.
11. Add kielbasa.
12. Stir often until sausage is hot, about 10 minutes.
13. NOTES : I sometimes use lean ham instead of bacon.
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