Pea soup (Puchero)
4 servings
180 minutes
Pea soup Puchero is a traditional dish of Spanish cuisine with roots in Andalusia. Its rich flavor and thick texture make it an ideal warming treat on cold days. The base of the soup consists of tender beef and pork ham, which combined with aromatic garlic chorizo gives the dish a rich meaty tone. Peas absorb the broth's flavors adding creaminess, while carrots, onions, and spices fill the soup with subtle notes of sweetness and spiciness. A special feature of this recipe is the dumplings made with lard, garlic, and herbs that add a unique zest to the dish. Puchero is traditionally served with crusty bread, and its flavor becomes even more pronounced the next day when all ingredients fully soak up each other's aromas.
1
Soak the peas overnight.
- Dried peas: 100 g
2
Wash the meat, combine it with the ham and peas. Pour in cold water and boil until cooked, skimming off the foam.
- Beef: 400 g
- Pork ham (leg): 200 g
- Dried peas: 100 g
3
Cut the garlic sausage into cubes.
- Chorizo: 100 g
4
Grate the carrot on a coarse grater.
- Carrot: 1 piece
5
Chop the onion.
- Onion: 1 head
6
Add sausage and vegetables to the soup. Add bay leaf, salt, and pepper. Boil for 30 minutes.
- Chorizo: 100 g
- Carrot: 1 piece
- Onion: 1 head
- Bay leaf: 3 pieces
- Salt: to taste
- Black peppercorns: to taste
7
For the dumplings, grind the ham, fat, garlic, and parsley. Beat the eggs, combine with broth and breadcrumbs. Mix and shape the dumplings. Fry in olive oil.
- Pork ham (leg): 200 g
- Lard (back fat): 50 g
- Garlic: 1 clove
- Fresh herbs: 1 bunch
- Chicken egg: 1 piece
- Breadcrumbs: 50 g
- Olive oil: 50 ml
8
Drop the dumplings into the soup and serve at the table.
- Olive oil: 50 ml
