Pea soup with knuckle
10 servings
120 minutes
Pea soup with pork knuckle is a hearty and aromatic dish rooted in Belgian cuisine traditions. Its rich flavor is achieved by slow-cooking smoked pork knuckle, which adds incredible depth to the broth. The softened peas provide a delicate creamy texture to the soup, while potatoes and sautéed vegetables add a light sweetness and richness. This is the perfect soup for cold evenings, warming and nourishing, with a thick consistency that makes it resemble a full second course. In Belgium, it is traditionally served with crusty bread that complements the rich flavor of the soup. The knuckle, tender and infused with smoky aroma, turns each spoonful into a true gastronomic delight.
1
Pour a glass of water over a glass of peas.
- Dried peas: 1 glass
2
Wash the pork knuckle, place it in a large pot, cover it completely with cold water, and add a bit more water. Bring to a boil and simmer for about 1.5 hours. Don't forget to skim off the foam.
- Smoked pork knuckle: 1 piece
3
Chop the onion as finely as you like, grate the carrot, and fry in vegetable oil.
- Onion: 2 heads
- Carrot: 2 pieces
4
Take the knuckle out of the pot and put peas in the pot.
- Dried peas: 1 glass
5
Cut the peeled potatoes into cubes (as you like) and add them to the pot when the peas are almost ready.
- Potato: 3 pieces
6
Separate the meat from the knuckle bone, cut into pieces (size as desired), and fry.
- Smoked pork knuckle: 1 piece
7
When the potatoes are almost cooked, add onion, carrot, and meat.
- Onion: 2 heads
- Carrot: 2 pieces
- Smoked pork knuckle: 1 piece
8
Bring to a boil and cook for another 5 minutes, then cover and let it steep.
