Pea soup with ham
8 servings
30 minutes
Pea soup with ham is a classic dish of German cuisine, filled with comfort and rich flavor. Its history roots in the traditions of peasant cooking, where simple yet hearty ingredients were transformed into aromatic dishes. Yellow peas give the soup a pleasant velvety texture, while smoked ham enriches it with a deep meaty taste. Bay leaves and cumin complement the composition with subtle spicy notes, and fresh lemon juice adds a light tanginess. This soup is perfect for cold days, providing warmth and satisfaction, and its thick consistency makes it a complete meal. It pairs wonderfully with fresh bread, highlighting its rustic character.
1
Place the peas in a large bowl, cover with cold water, and let sit for 6 hours. Drain.
- Yellow split peas: 500 g
2
Heat oil in a pot, add finely chopped onion, grated carrot, and chopped celery. Sauté on low heat for 6-7 minutes until the vegetables are soft.
- Olive oil: 1.5 tablespoon
- Onion: 2 heads
- Carrot: 1 piece
- Celery stalk: 3 pieces
3
Add peas, diced ham, bay leaf, cumin, and 2.5 liters of cold water. Bring to a boil, reduce heat, and simmer, stirring, for 2 hours, or until peas are tender. Remember to skim off the foam while cooking. Remove the bay leaf and cumin.
- Yellow split peas: 500 g
- Bone-in smoked ham: 1 kg
- Bay leaf: 1 piece
- Caraway: 2 stems
4
Then remove the bones from the soup, let it cool slightly, and cut the meat. Discard the bones and add the meat back to the soup.
5
Heat the soup, add salt and pepper, and add a little lemon juice.
- Lemon juice: to taste