Pea soup with smoked pork

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 4 - 6

The highlight of this rich and filling pea soup is the pleasant aroma of smoked meats. In this recipe, dried split peas are added to a saucepan along with smoked pork knuckle and sautéed vegetables, then covered with broth (or water) and simmered for at least an hour, until the peas are tender and the soup thickens deliciously. The flavor is rich and warming. Before serving, remove the meat from the knuckle and return it to the soup. For a spicier taste, sprinkle the soup with freshly ground black pepper while it's still in the bowl.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (450 g) split peas, washed and sorted
1 smoked pork knuckle weighing 0.7 kg.
1/4 cup olive oil
1 large onion, finely diced
2 stalks of celery, finely diced
2 carrots, finely diced
2 liters of chicken broth, water or a mixture of both

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large saucepan, sauté the onion, celery, and carrots over medium-high heat. Add the peas and pork knuckle and pour in broth to a level a couple of inches above the peas. Bring to a boil and simmer for about 1 hour, until the soup has thickened and the peas are almost completely cooked. Season with salt and pepper to taste.
Remove the shank from the pan and let it cool. Remove the meat from the bone and shred. Serve the soup with the meat, sprinkled with black pepper.

Categories:

recipe / Comfort food / Soups / Meat soups / Dave Lieberman

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