Pea soup with smoked chicken
4 servings
30 minutes
Pea soup with smoked chicken is a cozy dish with a rich history that has spread across European cuisines as a symbol of simplicity and rich flavor. The tender pea puree gives the soup a velvety texture, while the smoked leg enriches it with a smoky and spicy aroma. Potatoes and carrots add pleasant sweetness and softness, while sautéed onions provide depth of flavor. Served with croutons, sour cream, and fresh herbs, it creates a perfect combination of textures. This soup is ideal for a hearty lunch in cold weather, filling the home with warmth and comfort.
1
Soak the peas overnight.
- Split peas: 300 g
2
Cook the peas until they are pureed.
- Split peas: 300 g
3
Boil the chicken leg in salted water, adding large chopped potatoes and half a carrot.
- Smoked chicken legs: 1 piece
- Potato: 300 g
- Carrot: 200 g
- Salt: to taste
4
Fry finely chopped onion with leftover carrots in vegetable oil.
- Onion: 100 g
- Carrot: 200 g
- Vegetable oil: 20 ml
5
Mash boiled potatoes and carrots in broth, add pea puree and fried onions. Season with salt.
- Potato: 300 g
- Carrot: 200 g
- Split peas: 300 g
- Onion: 100 g
- Salt: to taste
6
Separate the drumstick from the bone and add it to the soup.
- Smoked chicken legs: 1 piece
7
Serve with finely chopped greens, croutons, and sour cream.
- Dill: 20 g
- Parsley: 20 g
- Toast: 100 g
- Sour cream: 100 g