Pea soup with pancakes
8 servings
180 minutes
A rich, fatty soup with butter and whipped cream, and even more aromatic additives - marjoram, thyme, cloves and Dijon mustard. Pancakes are served separately, and if you like, you can do without them .
1
Soak the peas in cold water for 6–12 hours. Then drain the water, rinse the peas, and add 3 liters of cold water, salt it, bring to a boil, and remove the foam.
- Dried peas: 500 g
- Salt: to taste
2
Peel the onion, insert a clove into it, and drop it into the soup. Cut the pork into 4 cm cubes, add to the soup, and cook for about 1.5 hours.
- Onion: 1 head
- Cloves: 3 pieces
- Pork knuckle (ham hock): 1 piece
3
Meanwhile, prepare the pancakes. Whisk the eggs, add flour and half of the milk, salt. Whisk until smooth, then add the remaining milk. Melt the butter and add it to the batter. Fry thin pancakes.
- Chicken egg: 2 pieces
- Wheat flour: 150 g
- Milk: 600 ml
- Salt: to taste
- Butter: 20 g
4
Remove the meat, cool it down, and cut it into small pieces. If the peas haven't cooked in 1.5 hours, boil for another 20 minutes.
5
Remove the onion from the soup, salt again if needed, and add marjoram.
- Onion: 1 head
- Salt: to taste
- Marjoram: 1 teaspoon
6
When serving the soup, add meat and mustard to taste. Garnish the soup with thyme and serve with pancakes topped with whipped cream and jam.
- Pork knuckle (ham hock): 1 piece
- Dijon mustard: to taste
- Thyme: 1 teaspoon
- Whipped cream: to taste
- Jam: to taste