Pea Soup with Smoked Meats

Ingredients

• Snap Peas 10 oz
• Smoked pork knuckle 15 oz
• Smoked pork knuckle 15 oz
• Smoked Neck 5 oz
• Onion 2 heads
• Carrot 1 piece
• Potato 3 pieces
• Celery salt 5 oz
• Bay leaf 2 pieces
• Vegetable Oil 3 spoons
• Green peppercorns 10 pieces
• Salt to taste
• Parsley to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Soak the peas in cold water for 1.5 hours.

Step 3

Drain the water from the peas and transfer them to a pot with 3 liters of boiling water. Place it over medium heat, and after 15 minutes, add all the meat to the peas. Continue cooking the soup for another 15 minutes.

Step 4

Peel the onion, carrot, and celery, then chop them into small cubes.

Step 5

Sauté the onion in vegetable oil until translucent.

Step 6

Add the carrot to the onion and sauté, stirring, for another 3 minutes.

Step 7

Add the celery and continue to sauté, stirring, until all the vegetables are golden brown.

Step 8

Peel the potatoes and cut them into 1 cm cubes, then add them to the soup with the peas. Cook for 10 minutes.

Step 9

Remove the smoked meats from the broth, take the meat off the bones, and cut it into small pieces.

Step 10

Add the sautéed vegetables and all the meat to the soup, along with the bay leaf, pepper, and salt. Stir everything together. Cook the soup until the potatoes and peas are tender.

Step 11

Remove from heat, add finely chopped parsley, let the soup sit covered for 10–15 minutes, and serve.