Minced fresh parsley, for serving

1. Heat 1/4 cup olive oil in a large (11- to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown.

2. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn’t burn.

3. Discard the thyme bundle, bay leaves and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and puree. Return the puree to the pot, adding more chicken stock or water if the soup is too thick.

4. To serve, heat 2 tablespoons olive oil in a medium (10-inch) saute pan over medium heat. Add the kielbasa and saute for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top

Recipe and art courtesy of “Modern Comfort Food: A Barefoot Contessa Cookbook.” Published by Clarkson Potter, an imprint of Penguin Random House.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2020 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.