I'm sure you've all seen the delicious Québécois-Style Pea Soup on the cover of our February 2012 issue. If you haven't check out the recipe here, or watch our simple how-to video here. This soup is so easy, but a classic comfort food and really shouldn't be missed. Well, here's a very short history of my twist on the classic: When I was little, my mother used to take me to a soup and sandwich shop at least once a week – it was called Broadway Gourmet – and I would nearly always order the same thing: split pea soup. The thing about this soup was that it didn't feature just plain old ham. It was chock full of cubed kielbasa. I still think of pea soup as something that should have sausage in it, even though that isn't traditional in the slightest. [caption id="attachment_3421" align="aligncenter" width="400" caption="There's nothing like a hot bowl of comforting sausage and pea soup for dinner."] [/caption] I regularly make my split pea soup with kielbasa or smoked sausage, rather than ham. I made some last night by taking our classic recipe above, omitting the ham hock, replacing the water with chicken stock and stirring in 1 cup of diced kielbasa about 15 minutes before serving. Delicious! Do you love pea soup, too?