Split Pea Soup + Linguiça and Dill

Return to This Week’s Menu

Split Pea Soup + Linguiça and Dill

Serves 4  | Prep Time: 12 minutes | Cook Time: 45 minutes

 Though this a soup it really acts like a hearty stew. Any leftovers make a powerful breakfast or quick lunch.


  •  Extra virgin olive oil
  • 2 links linguiça sausage, cut into 1/4 dice
  • 1 medium onion, medium diced
  • 2 carrots, medium diced
  • 2 stalks celery, medium diced
  • 2 teaspoons smoked paprika
  • 2 cups, split green peas, soaked over night
  • 4 cups chicken stock
  • 4 cups water
  • 5 sprigs thyme
  • 1 pound yukon potatoes (about 3), peeled and cut into 1/2 -inch pieces
  • 1 tablespoon fresh lemon juice
  • 1/2 cup dill for garnish

Chef Tips


Step 1

Heat a large pot oven medium heat. Add about 1 tablespoon of olive oil and sauté the sausage until browned and some of the fat has rendered. About 1-2 minutes. Remove the sausage into a bowl.

Step 2

Sweat the onions, carrots, celery in the pot and season with salt. About 5-6 minutes. Add in the smoked paprika and cook until fragrant; about 30 seconds. Add in the split peas, chicken stock, water and thyme. Season with salt and taste. The liquid should not taste too salty here, but seasoned where the salt can carry and get you a nice finished product at the end. Bring to a simmer and partially cover and cook for 10 minutes.

Step 3

Add in the potatoes and cook until tender; about 10 minutes Season the soup with lemon juice and stir in the dill.