Keyword: gluten free pistou sauce, leek and split pea soup
Servings: 6people
Author: Cinde Little
Ingredients
3leeks
8ozItalian sausage
1cupchopped carrots
1½cupsthinly sliced potatoes
4cupsGF chicken broth
2cupswater
½cupsplit peas, rinsed(or lentils)
8ozgreen beans, cut into 1” pieces(or substitute another ½ cup split peas)
PISTOU SAUCE
4clovesgarlic, minced
1cantomato paste(6 oz/156 ml)
¾cupParmesan cheese
4teaspoondried parsley
1½tablespoondried basil
⅓cupolive oil
Prevent your screen from going dark
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!