Pea Soup
Delicious and full of flavor soup, with peas and smoked meats.
Servings: 6 servings
Calories: 425kcal
Ingredients
- 500 grams pork ribs
- 3 - 4 liters water
- 2 onions
- 4 medium potatoes
- 2 medium carrots
- 2 bay leaves
- 200 grams smoked pork meat, or bacon
- 250 grams dries peas (preferably without skins)
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Place the water into a large saucepan. Add the pork ribs and bring to boil over medium-high heat. Turn the heat down to medium and cook for about 1 hour.
- After the meat (with or without peas) have been cooking for about an hour, add the bay leaves, salt and pepper and one peeled onion and dried peas. Cook for about 20 minutes.
- Take out the meat from the boiling broth and set aside to cool down.
- In the meantime, peel and chop the potatoes into small cubes.Peel and shred the carrots.Peel and chop the second onion.
- Add the potatoes to the pot with the meat and cook for about 10 minutes.
- In a frying pan heat up a tablespoon of vegetable oil. Add carrots and onions and fry for a couple of minutes. When the potatoes have been cooking for about 10 minutes add the fried carrots and onion and cook for another 10 minutes.
- Remove and discard the bones from the meat. Cut the meat into cubes. Set aside.
- If you are using smoked meats, then just chop them into pieces and set aside. If you are using bacon, cut it into strips and fry a little bit on a frying pan.
- Once the potatoes are cooked through, the soup is done. Taste for salt and pepper, add more if required.The peas would incorporate into the soup, the will disappear (if they are without skins) and add this nice fullness to the soup, kind of like a puree.
- Serve in a deep bowl, garnished with cubed pork meat and smoked meats (fried bacon) and buttered toast.
- The soup can be served right away, but for an even better result, let it stand for 2-3 hours, or even overnight. The soup will become richer in flavor and more uniform.
- Enjoy!