Pea soup with smoked meat

Pea soup with smoked meat: a traditional recipe that blends the rich flavors of vegetables with the savory taste of smoked meat, creating a comforting dish perfect for cool days. This soup is not just a culinary delight but also a window into rich culinary traditions, reminding us of family meals from childhood.

Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Total time: 2 hours and 50 minutes
Number of servings: 6-8

Ingredients

- 1 kg smoked ham or smoked bones
- 4 bay leaves
- 500 g dried green peas
- 3 medium potatoes, diced
- 1 teaspoon dried thyme
- 2 tablespoons sunflower oil
- 2 onions, finely chopped
- 2 carrots, diced
- 2 cloves of garlic, finely chopped
- 2 celery stalks, finely chopped
- 1 tablespoon butter
- 1 teaspoon sugar
- salt and pepper, to taste
- balsamic vinegar, for serving

Step-by-step preparation

1. Preparing the soup base: Start by filling a large pot with about 3 liters of water. Add the smoked ham or smoked bones and the bay leaves. Place the pot over medium heat and bring to a boil. It is ideal to use a wide pot to allow steam to escape easily, helping to achieve a clear soup.

2. Boiling the meat: Once the water starts to boil, reduce the temperature to low and cover the pot. Let it simmer for about 2 and a half hours, allowing the flavors to fully develop and the meat to become tender. Be sure to remove the foam that forms on the surface to obtain a clear soup.

3. Preparing the peas: After the meat is cooked, remove it from the pot and let it cool. In the meantime, add the dried green peas and diced potatoes to the boiling soup. The dried peas will rehydrate and become soft, contributing to the soup's consistency. Boil everything for about 30 minutes or until the peas are fully cooked.

4. Sautéing the vegetables: In a separate pan, add the oil and sauté the onion, carrot, garlic, and celery over medium heat. Stir occasionally to prevent burning. After a few minutes of sautéing, add the butter and sugar. Continue to sauté until the vegetables become golden and caramelized, which will add a pleasant sweetness to the soup.

5. Finalizing the soup: Once the peas and potatoes are cooked, add the vegetable mixture to the pot with the soup. Also, return the deboned meat, torn into small pieces, back to the soup. Season with thyme, salt, and pepper to taste. Let the soup simmer for another 10 minutes to allow the flavors to combine.

6. Serving: Once the soup is ready, serve it hot, with a few drops of balsamic vinegar on top. The vinegar will add a note of acidity, balancing the rich flavors of the soup. You can also add some croutons or toasted bread on the side for extra texture.

Useful tips

- Choose the meat carefully: Opt for quality smoked ham, as this will influence the final taste of the soup. You can also use other types of smoked meat, such as bacon or smoked sausages.
- Peas: Make sure the dried green peas are well washed before use. You can soak the peas for a few hours to reduce cooking time, but it is not mandatory.
- Vegetarian version: If you prefer a vegetarian version, you can omit the meat and replace the smokiness with a smoked seasoning, such as smoked paprika, to maintain the specific flavor.

Nutritional benefits

This soup is not only tasty but also packed with nutrients. Peas are an excellent source of plant-based protein, fiber, and B vitamins, while the vegetables add essential antioxidants. The smoked meat contributes protein and enriches the flavor, but should be consumed in moderation due to its sodium content.

Frequently asked questions

Can the pea soup with smoked meat be frozen?
Yes, this soup freezes very well. Make sure to let it cool completely before transferring it to airtight containers.

Can I use frozen peas instead of dried peas?
Of course! If using frozen peas, add them to the soup in the last 10-15 minutes of cooking.

What other recipes can this soup be paired with?
Pea soup with smoked meat pairs perfectly with a fresh green salad or a platter of cheeses and cold cuts. Additionally, warm homemade bread is ideal for completing the meal.

Personal note

This pea soup with smoked meat recipe reminds me of the evenings spent with my grandparents, where the aroma of the soup filled the entire house. Each spoonful is a blend of memories and traditions, and with each preparation of this recipe, I hope to bring a little warmth to the hearts of loved ones.

Enjoy every moment spent in the kitchen and remember, cooking is an art that is learned with each recipe tried! Bon appétit!

 Ingredients: 1 kg smoked ham hock or smoked bones, 4 bay leaves, 500 g dried green peas, 3 potatoes, 1 teaspoon thyme, 2 tablespoons oil, 2 cups chopped onion, 2 cups diced carrots, 2 teaspoons garlic, chopped, 2 stalks celery, chopped, 1 tablespoon butter, 1 teaspoon sugar, salt, pepper, balsamic vinegar

 Tags:  vegetable soup pea soup meat soup