Leek, Chicken Sausage and Split Pea (or Lentil) Soup

This hearty soup was quite satisfying. It’s a Katie Workman recipe that was printed in the  Louisville Courier-Journal (thanks, mom-in-law).

It might seem redundant to include both couscous and rice, but it all works together well. I often see couscous referred to as a grain, but it’s a tiny pasta.

The website escoffieronline.com, named for French chef Auguste Escoffier (1846-1935), notes that couscous is made by rubbing semolina flour between wet hands until tiny pieces are formed. It is dried and later boiled. Israeli couscous is just larger – about the size of small pearls. It’s toasted, rather than dried, giving it a nuttier flavor and chewier bite.

I used one of my favorite shortcuts — a bag of Trader Joe’s frozen sliced leeks. I hate buying giant leeks by the pound and throwing away that dark green stalk, which accounts for two-thirds of the leek. (Yes, there are suggestions online about boiling that part to make pesto and other things, but . . . yuck. No thanks.)

For the sausage this time, I used a 12-ounce package of Bilinski’s spinach-garlic chicken sausage. Use any brand and flavor you like that complements the other ingredients.

I would highly recommend substituting brown or red lentils for the split peas. The latter didn’t get tender in the allotted cooking time, and it nearly ruined the soup for me. Lentils cook much faster.

Do use the maximum amount of chicken broth, and have a can or two on hand to add to leftovers. The rice and couscous will soak up some of the broth just sitting in the fridge. The added liquid won’t affect the flavor.

Leek, Chicken Sausage and Split Pea (or Lentil) Soup

2 tablespoons olive oil

4 large leeks, white and light green parts, thinly sliced

Kosher salt and pepper to taste

10 to 12 cups chicken stock

1 (28-ounce) can crushed tomatoes

1 1/2 cups split peas (or your favorite lentils)

1 tbsp. sugar

1 cup long-grain rice

1/2 cup Israeli couscous

12 to 16 oz. cooked chicken sausage, halved lengthwise and sliced

To garnish (optional):

Chopped fresh parsley

Toasted pumpkin seeds

Shredded Parmesan

In a very large soup pot or Dutch oven, heat the oil over medium heat. Add the leeks, season with salt and pepper, and saute for about 8 minutes until they are wilted. Raise the heat to high, add 10 cups of the broth and the crushed tomatoes, and bring to a simmer. Add the split peas, return to a simmer, then lower the heat and simmer partially covered for 30 minutes.

Add the rice and simmer for 10 minutes, then add the couscous and sausage and simmer for 20 minutes until the grains and the peas are tender. Add all or part of the remaining 2 cups of broth if the soup seems too thick when you finish cooking it. Serve hot in bowls, with some parsley and/or pumpkin seeds and Parmesan on top.

Serves 6 to 8.