Yeah, there she goes again with the kale.  But seriously, the deep green tender leaves of lacinato kale are my new favorite vegetable, and while I will not succumb to the kale-in-everything snack mania, I will continue to find ways to use it in home-cooked soups, salads, and other dishes.

Speaking with my friend Cindy on the phone a couple of days ago, she mentioned the split pea soup she had just made, which called to mind the singular Potage St. Germaine that was served at the erstwhile Magic Pan on Newbury Street back in the’70s.  That set the gears working on how to combine a yellow split pea soup with kale and my other new favorite, Andouille Sausage.

The impetus came yesterday morning when I saw Brat Hans 12-ounce packages of pre-cooked chicken sausages on sale for $4 at Whole Foods.  Reason enough to head over there – which I rarely do anymore except for sales.  And then back to Trader Joe’s for another 10-ounce package of their chopped Tuscan (lacinato) kale.

Just off the stove and enjoyed a bowl of this new creation for lunch.  I expect, as usual, it will improve over the new few days:

YELLOW SPLIT PEA SOUP WITH ANDOUILLE SAUSAGE AND KALE

INGREDIENTS:

One medium sweet onion, 1 medium carrot, 2 stalks celery, and 3″ length of leek (optional) all chopped

2 tbsp olive oil

5 bay leaves

1 12-ounce package Andouille chicken Sausages (TJ’s or Brat Hans, on sale)

1 lb package Goya yellow split peas

8 cups chicken broth

4 cups chopped Tuscan kale

S&P to taste

PREPARATION:

Sauté vegetables, bay leaves and the whole sausages together in olive oil over medium-high heat in a large soup pot until the veggies are softened.  Add the split peas and broth, bring to the boil, cover and simmer about 35 minutes, removing lid to stir occasionally.  The split peas should now be tender.  Remove and discard the bay leaves, and remove the whole sausages to a cutting board.  Cut them in half lengthwise, and then into slices about 1/4-1/3″ thick.  Ladle about 2 cups of the soup into a blender and pureé until smooth.  Then add that back into the soup pot along with the cut sausages and the 4 cups of chopped kale, and stir around to incorporate.  Simmer about 4 minutes, season with a pinch of salt and a few grinds of black pepper.  Done!