Leek Split Pea Soup with Pistou
This Leek Split Pea Soup with pistou is a flavourful, hearty winter soup loaded with fibre, just what you need if you eat gluten free.
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Servings: 6 people
Ingredients
- 3 leeks
- 8 oz Italian sausage
- 1 cup chopped carrots
- 1½ cups thinly sliced potatoes
- 4 cups GF chicken broth
- 2 cups water
- ½ cup split peas, rinsed (or lentils)
- 8 oz green beans, cut into 1” pieces (or substitute another ½ cup split peas)
PISTOU SAUCE
- 4 cloves garlic, minced
- 1 can tomato paste (6 oz/156 ml)
- ¾ cup Parmesan cheese
- 4 teaspoon dried parsley
- 1½ tablespoon dried basil
- ⅓ cup olive oil
Instructions
- Cut root and green top off leeks. Cut lengthwise and rinse under water to remove dirt. Slice thinly.
- Heat oil in a large pot over medium high heat. Cook sausage turning, until browned on all sides. Remove sausage and cut in half lengthwise, then slice to desired thickness. Return sausage to the pot and add leeks and carrots. Cook stirring for 5 minutes until leeks are limp.
- Add potato, chicken stock, water and split peas. Simmer covered until split peas are soft, about 40 minutes.
- Add green beans to soup, simmer covered for 10 minutes until beans are cooked.
- Mix all the pistou into the soup, stir until combined and serve. Alternately, top each bowl of soup with a generous dollop of pistou and serve.
Pistou Sauce
- In a small bowl mix together all the pistou sauce ingredients. Add to soup as directed above.
Notes
Similar to the Italian pesto sauce we are all familiar with, my research tells me the original French pistou is bright green and made with fresh basil. One day I'll give it a try!