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There’s nothing more comforting than a creamy bowl of split-pea soup. In this flavorful version, vibrant GOYA® Yellow Split Peas absorb the flavors of onions, carrots, celery and bay leaves as they simmer gently in the broth. Once they’re totally tender, the split peas are puréed until velvety-smooth then topped with crisped garlicky GOYA® Chorizo and a dash of hot sauce.
Ingredients
1 lb.
GOYA® Yellow Split Peas, picked over and rinsed
1 pkg. (7 oz.)
GOYA® Chorizo, chopped
1
medium yellow onion, chopped
1
large carrot, chopped
1
stalk celery, chopped
3 packets
2-3
GOYA® Bay Leaves
1 tsp.
GOYA® Hot Sauce (optional)
Directions
Step 1
Rinse and sort peas, per the Tip below. In large saucepan, heat olive oil over medium-high heat. Once hot, add chorizo and cook until it begins to brown and crisp. Remove chorizo and place on paper towel. Reserve 1 tablespoon of chorizo oil in pan.
Step 2
Over medium-high heat, add onions, carrots and celery to chorizo oil and cook until tender, about 5 minutes. Add 8 cups water, chicken bouillon, bay leaves and rinsed peas. Bring to boil for one minute, and then reduce to a simmer and let cook for 1 hour.
Step 3
Place mixture in blender or food processor, in small batches, and blend until smooth. Return mixture to clean pot over medium heat, and season with Adobo. Serve in bowls, and top with crispy chorizo and hot sauce, if desired.
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