Grandpa Scalzo’s Famous
Chicken Sausage Spinach Salad
- 1 pound Grandpa Scalzo’s Famous Chicken Sausage, cut into 1/4-inch slices
- 2 medium onions, chopped
- 5 garlic cloves, minced
- 6 medium carrots, sliced
- 2 celery stalks, chopped
- 8 cups chicken stock
- 1 pound dried split peas
In a large heavy pot, brown the sausage over medium heat, turning occasionally, until golden, about 6 minutes. Transfer the sausage to paper towels to drain, keep the fat in the pot.
Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer.
Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours.
In a blender, puree the soup in batches until smooth. Stir in the reserved sausage and cook until the sausage is warmed through, about 2 minutes.
Season the soup with salt and pepper to taste and serve.