SPLIT PEA SOUP WITH CHORIZO
Steps:
- To save time, soak split peas for up to 6 hours. In a heavy pot, brown the chorizo over moderate heat, stirring. Pour off all but one tablespoon of the fat. Add the onion, celery, and garlic and cook over moderately low heat, stirring, until the celery is softened. Add the split peas, the broth, the water, the thyme, and the bay leaf and simmer, stirring occasionally, until the soup thickens and the peas break down, about 2 hours. Add water if needed.
- Serve with a couple of drops of good balsamic vinegar.
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