Cress-soup peas with smoked meats
2 servings
90 minutes
Pea soup with smoked meats is true comfort in a bowl, warming with its rich aroma and deep flavor. Its roots trace back to Russian culinary traditions where peas have always symbolized hearty and simple food. This soup combines the velvety texture of pea puree with the savory notes of bacon and chorizo, creating a harmony of smoky and sweet tones. A hint of thyme adds freshness while potatoes and carrots soften the taste, giving the dish richness. This soup is perfect for cold days, served with crusty toast or rustic bread, filling the home with warmth and coziness.
1
Rinse the peas in cold running water and soak for 4-5 hours.
- Dried peas: 250 g
2
Chop the onion randomly and fry in vegetable oil until semi-cooked, then add pieces of bacon and fry a bit more. After that, add thyme and peas. Simmer a little more and pour in water. When boiling, constantly skim off the foam and stir. Then reduce the heat and cook until the peas are fully cooked.
- Onion: 125 g
- Bacon: 100 g
- Vegetable oil: 10 ml
- Thyme: 2 g
3
Season to taste and blend until smooth, then strain through a sieve. Add potatoes and carrots, bring to a boil, and remove from heat.
- Salt: 5 g
- Ground black pepper: 2 g
4
Place thinly sliced bacon and Chorizo sausage on a plate, sprinkle with blanched peas, diced boiled carrots, and mini potatoes. Serve the broth separately.
- Carrot: 60 g
- Frozen green peas: 15 g
- Chorizo: 5 g
- Baby potatoes: 20 g
