Pea soup with mint and pork knuckle
8 servings
180 minutes
Pea soup with mint and pork knuckle is an abstract variation of the classic recipe. Smoked pork is still present, but it is added at the end of cooking so as not to overload the light chicken broth, which replaces the usual meat. The most important condition is that it is strongly recommended to cool the soup before adding the pea
1
Finely chop the carrot, onion, and leek. In a deep skillet, heat vegetable oil and sauté the chopped vegetables for three minutes, seasoning with a generous pinch of salt. Then reduce the heat to low, cover with a lid, and simmer the vegetables for another half hour.
- Carrot: 4 pieces
- Onion: 4 heads
- Leek: 4 stems
- Vegetable oil: 50 ml
- Salt: to taste
2
Next, add chicken broth and pork hock and boil for another forty minutes. After that, cool it down - naturally, in the fridge, or using an ice bath that can be set up in a spacious sink for the pot. The soup needs to be cooled to start boiling the peas in a non-hot liquid.
- Chicken broth: 4 l
- Smoked pork knuckle: 1 kg
3
Cool down, then put back on the fire, adding dried peas. Boil for an hour, then season with vinegar and salt. Remove the hock and cut into cubes. Blanch the green peas in salted water.
- Dried peas: 500 g
- Red wine vinegar: 4 tablespoons
- Salt: to taste
- Frozen green peas: 500 g
4
Garnish the soup with green peas, diced pork, sour cream, and finely chopped mint.
- Frozen green peas: 500 g
- Smoked pork knuckle: 1 kg
- Sour cream 20% fat: 200 g
- Mint: 50 g
