There are as many recipes for pea soup!
Seriously, I worked a lot on my pea soup so it can finally be perfect: just creamy enough, good flavors, perfect choice of meats ...
> 2 cups dried whole yellow peas (not crushed)
> 2 carrots, diced
> 2 celery stalks, diced
> 1 medium leek, finely chiselled
> 1 yellow onion, chopped
> 3 tablespoons butter
> 8 cups chicken broth (or half and half with water if you need to pay attention to salt)
> 1 small smoked pork knuckle or ham bone with meat
> 3 sprigs fresh thyme, chiselled
> 1 laurel leaf
> Salt and black pepper
> 2 tablespoons fresh parsley, chopped
- Place the peas in a large bowl, then cover with cold water. Refrigerate and soak for 8 hours (maximum 12 hours). Drain, rinse with clear water and set aside.
- In a large cast iron saucepan (or other heavy saucepan), melt the butter over medium heat.
- Add the onions and cook for 5 minutes.
- Add the dices of carrots and celery and finely chopped leeks. Cook, stirring occasionally, for 5 minutes.
- Pour broth, pork shank or ham bone, peas, thyme and bay leaf.
- Season with salt and pepper and bring to a boil.
- Reduce heat, cover and simmer gently, stirring regularly, until peas are tender, about 2 h 30-3 hours.
- Add a little water to get the desired consistency (you like it very thick, right?)
- Ten or fifteen minutes before the end of cooking, remove the pork knuckle from the soup, cut the diced meat and put it back in the soup.
- Correct the seasoning, add the fresh parsley and serve.
There is not a soup more comforting than that! If so, come and tell me which one on our Facebook page.