A traditional winter soup.
Peas, smoked meats, and leeks make a perfect combination. Moreover, pea soups taste even better the next day; the longer they sit, the richer the flavor. While it requires a bit of time to cook, the result is aromatic and satisfying.
- 1 onion
- 1 large carrot
- 1 leek
- 1 cup dried peas
- 2 pork ribs (smoked or raw)
- 100–150 g smoked bacon
- 2 tbsp. wine vinegar
- 2 potatoes
- sea salt and freshly ground black pepper
- allspice
- bay leaf
Slice the carrot and leek into half-moons and finely chop the onion. In a large pot, sauté the vegetables in oil for 2–3 minutes. Reduce the heat, season with salt, cover, and let the vegetables stew for another 10 minutes, stirring occasionally.
Add the ribs to the pot, pour in water (or broth if available), and simmer over medium heat for 30 minutes.
Meanwhile, rinse the peas thoroughly, cover them with boiling water, and let them soak while the ribs and vegetables are cooking.
After 30 minutes, add the soaked peas, allspice, and bay leaf to the soup. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, until the peas are tender. Skim off any foam that forms during cooking.
After an hour, season the soup with vinegar and adjust the salt to taste. Peel and dice the potatoes, and cut the bacon into pieces. Add both to the soup and cook for another 15 minutes.
Remove the ribs, cut the meat into cubes, and return both the meat and bones to the pot. Allow the soup to rest before serving.
Serve the soup piping hot with croutons or toast, and optionally garnish with chopped mint.
Slice the carrot and leek into half-moons and finely chop the onion. In a large pot, sauté the vegetables in oil for 2–3 minutes. Reduce the heat, season with salt, cover, and let the vegetables stew for another 10 minutes, stirring occasionally.
Add the ribs to the pot, pour in water (or broth if available), and simmer over medium heat for 30 minutes.
Meanwhile, rinse the peas thoroughly, cover them with boiling water, and let them soak while the ribs and vegetables are cooking.
After 30 minutes, add the soaked peas, allspice, and bay leaf to the soup. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, until the peas are tender. Skim off any foam that forms during cooking.
After an hour, season the soup with vinegar and adjust the salt to taste. Peel and dice the potatoes, and cut the bacon into pieces. Add both to the soup and cook for another 15 minutes.
Remove the ribs, cut the meat into cubes, and return both the meat and bones to the pot. Allow the soup to rest before serving.
Serve the soup piping hot with croutons or toast, and optionally garnish with chopped mint.
