Green pea soup with smoked pork knuckle

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 724, total fat 30 G., saturated fats 8 G., proteins 60 G., carbohydrates 56 G., fiber 20 G., cholesterol 115 mg, sodium 1591 mg, sugar 5 G.

This rich pea soup with smoked meats and croutons is perfect for the cooler months, but it can easily be made into a spring or even summer dish. Make the soup with green split peas instead of yellow ones, and instead of croutons, enjoy it with a juicy green salad in a light vinaigrette dressing.

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 green split peas, sorted and washed
2 smoked knuckles
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 large onion, coarsely chopped
10 fresh sprigs of parsley
4 fresh sprigs of thyme
1 bay leaf
6 cups lightly salted chicken broth or water (or a mixture of both)
A simple salad to serve

Simple salad

8-12 large handfuls of mixed small salad greens (about 450 g)
Extra-virgin olive oil
Vinegar (balsamic, wine, or apple cider vinegar, but not white distilled)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, pork, carrot, celery, bay leaf, thyme, salad mix

Cooking the dish according to the recipe:

Combine the peas, carrots, celery, and onion in a large soup pot or Dutch oven. Tie the parsley, thyme, and bay leaf together with kitchen string. Add the peas, broth, and 1 teaspoon of salt to the pot. Bring to a boil over high heat. Reduce the heat, cover, and simmer until the peas are tender, 50 minutes to 1 hour.
Remove the pan from the heat and transfer the shanks to a bowl to cool. Remove the meat, discarding the bones, fat, and skin. Dice the meat. Remove the herb bundle from the soup and discard.

Using an immersion blender, puree the soup until smooth (or in batches in a regular blender). Bring the soup to a boil with the meat, season with salt and pepper to taste. Ladle into warm bowls and serve with a simple salad.
Simple salad:

Soak the salad greens in a large bowl of cold water for about 5 minutes. Rinse and place them in a herb dehydrator, being careful not to crush the greens. Squeeze out the excess water. If you don't have a dehydrator, place the salad greens on a clean towel and gently pat dry. If the greens look wilted, you've probably added too much dressing. Add another handful of greens and toss again..
Place the greens in a large bowl. Drizzle with 3 tablespoons of olive oil. Drizzle with 1 tablespoon of vinegar. Season with salt and pepper to taste. Using tongs or two forks, toss the salad until all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Blender / Spring dishes / Soups / Creamy soups / Meat soups / Food Network - recipes

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