Green pea soup with smoked sausage

Ingredients:

• High-quality olive oil
• 2 cups chopped leeks (white and light green parts), patted dry
• 1.5 cups chopped onion
• 2 cups carrots, cut into 1 cm cubes (3 large)
• 1 tbsp. minced garlic (3 cloves)
• 450 g split green peas
• 8 cups of good quality chicken broth, preferably homemade
• 1 smoked knuckle
• 8 fresh sprigs of thyme, tied with string
• 2 large fresh bay leaves
• 350g Polish smoked sausage, cut in half lengthwise, then slice diagonally into 0.5cm thick pieces.
• Chopped fresh parsley, for serving

Preparation:

1. In a large saucepan (27-30 cm in diameter) or Dutch oven, heat 1/4 cup olive oil over medium heat. Add the leek, onion, and carrot and cook for 7-8 minutes, stirring occasionally, until the vegetables are softened and beginning to brown. Add the garlic and cook for 1 minute. Add the peas, stirring to coat with oil, and cook for 1 minute.
2. Add 8 cups of chicken broth, 2 cups of water, the ham hock, a bunch of thyme, a bay leaf, 2 teaspoons of salt, and 1 teaspoon of black pepper. Bring to a boil, reduce heat, and simmer, covered, for 1 hour 15 minutes, stirring occasionally, until the peas are very tender and cooked through. After 45 minutes, stir more frequently, scraping the bottom of the pan to prevent burning.
3. Discard the thyme bunch, bay leaf, and shank. Transfer 2 cups of soup to a food processor and puree. Return the puree to the pan, adding more chicken broth or water if the soup is too thick.
4. To serve, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sausage and cook for 5-6 minutes, stirring occasionally, until browned. Serve the soup hot, garnished with the sausage and fresh parsley.
5. If prepared ahead of time, reheat the soup over low heat, adding chicken broth or water to thin it out.