Split pea soup

serves 6

• 1 pound of split peas
• 4 medium leeks - cleaned and chopped
• 2 tablespoons of olive oil
• 6 cups of chicken stock
• 1 pound of Polish turkey kielbasa
• 2 tablespoons of fresh thyme - chopped
• 1 lemon - zest and juice
• 1 pinch of salt and pepper

Heat 2 Tablespoons of olive oil in large pot. Add the dry leeks and cook on medium heat for about 5 minutes.

Sort and wash the dried split peas and add them to the pot. Add chicken or vegetable stock.

Bring the pot to a boil and then turn it down to simmer. Cover the pot and simmer it for about 1 hour, giving it an occasional stir.

Cut the turkey kielbasa into bite size pieces and add it to the pot. Simmer the soup for about another 10 minutes. While the soup is simmering, chop the fresh lemon thyme.

Turn off the stove and add the lemon zest, juice, and lemon thyme. Give it a taste to see if it needs some salt and pepper. If the soup is too thick, add some more chicken or vegetable stock to thin it down a bit.

Adapted from: Perfect Pantry