Step 1: In a dutch oven over medium high heat add the olive oil and then add the vegetables (leeks - onion) and cook for 5-10 minutes or until the vegetables are tender and then add the garlic and cook stirring one more minute.
Step 2: Stir in the washed dried green peas and cook stirring one minute and then add the chicken broth and 2 cups water and the next 5 ingredients (-pepper) and bring to a boil; reduce heat and simmer partially covered for 1 1/4 hours, stirring occasionally until please and tender. Discard spices (it is helpful if spices are placed in a spice bag to make for easy removal) along with the ham hock. Puree 2 cups of the soup either in a blender or food processor, but I use a hand held blender to puree about 2 cups of the soup (if using a hand held processor it eliminates putting the pureed soup back into the soup). You may need to add more water or broth as it gets thick.
Step 3: In a skillet over medium heat add 2 tablespoons oil and then add the sliced kielbasa and cook for about 5 minutes or until browned.
Step 4: Serve soup with the kielbasa and parsley (if desired).
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