Pea soup with ham

Votes: 2

Time: 1 hour 40 min.
Complexity: easily
Servings: 8

A rich, smoky pea soup with a rich aroma is the perfect chilly-weather lunch—nutritious, flavorful, and warming. It's hard to resist. Emeril Lagasse's pea soup is especially rich in flavor, as split peas are cooked with smoked pork knuckle and ham. To avoid oversalting, the pork knuckle is pre-simmered in a separate cooking water, which is then drained. Serve the pea soup with homemade potato chips flavored with Parmesan and truffle oil. Use them instead of traditional croutons if you're hosting a special occasion.

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:

Soup

450 g dry split peas
1 smoked pork knuckle
3 tablespoons unsalted butter
1 cup finely chopped onion
0.5 cup finely chopped celery
0.5 cup finely chopped carrots
2 tsp. crushed garlic
450 g chopped ham
1 teaspoon of salt
3/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes
8 tbsp of water
1 bay leaf
2 teaspoons fresh thyme

Potato chips with truffle and parmesan

1 kg red potatoes with skin, washed and dried
4 tbsp vegetable oil, for frying
1/4 tbsp. grated parmesan
1 tbsp truffle oil
1 teaspoon of salt
1 teaspoon freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, pork, ham, red pepper flakes, bay leaf, thyme, Parmesan cheese, truffle oil, red potatoes, chips

Cooking the dish according to the recipe:

Place the peas in a large saucepan or bowl, cover with water to a depth of 5 cm, and soak for 8 hours or overnight. Drain the peas and set aside.
Make slits in the shank. Place it in another saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 1 hour. Drain and set the shank aside.

In a large saucepan, melt the butter over medium-high heat. Add the onion and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until browned. Add the peas, salt, black pepper, and red pepper flakes and cook, stirring, for 2 minutes. Add 8 cups of water, the bay leaf, and thyme and simmer, stirring occasionally, until the peas are tender, about 1 hour. Add more water if the soup becomes too thick.
Remove the bay leaf and discard. Season with salt and pepper to taste and serve immediately with chips.

Potato chips with truffle and parmesan

Using a mandoline or a very sharp, heavy knife, slice the potatoes into rounds as thin as possible and place them in a large bowl of water.

In a large heavy-bottomed saucepan, heat the oil to 170°C-175°C.

Dry the potatoes thoroughly. Drop them in batches into the hot oil and fry, stirring with a long-handled spoon, until golden brown, about 2 minutes. Transfer the chips to paper towels to remove excess oil and place in a large bowl. Toss with grated Parmesan cheese, truffle oil, salt, and black pepper. Serve immediately.