After making a good pork roast it’s always great to use the leftovers in a soup. A great way to use the bone from a pork shoulder (or ham hock) is making pea soup. A few years ago I visited New Orleans and I was taken with the flavors they used in their soups and seafood so I decided to try a creole inspired pea soup. I started with a base of onion, garlic, celery, green pepper, and carrots which sauteed in butter until soft. Then I added some creole spices like thyme, sage, oregano, paprika, dried sassafras, and cayenne pepper. The andouille sausage was my favorite twist on the traditional pea soup. The sausage was delicious and had great sweet and spicy flavors.
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