Updated August 02, 2016.
A scrumptious pea soup recipe with pork and seasonings.
This pea soup is cooked around the stovetop, however with a couple of alterations, it might be cooked within the slow oven. See the following the recipe for slow oven instructions.
If you want an even pea soup, reserve the diced pork and blend any area of the soup in batches* if this's done. Add some pork as well as heat through.
Top this soup off after some finely chopped pork or crumbled bacon.
Ingredients
- 1 pound dry eco-friendly split peas
- 2 quarts water or low- or no-sodium vegetable or chicken broth
- 1 meaty pork bone
- 1 cup chopped onion
- 1 large dried bay leaf
- 1/4 teaspoon garlic clove powder
- 1/4 teaspoon dried marjoram, crushed
- 1/4 teaspoon dried thyme, crushed
- dash pepper
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/2 teaspoon salt, in order to taste
- Crumbled bacon or finely chopped pork for garnish, optional
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Preparation
Inside a large saucepan or Nederlander oven, cover dried peas with 2 quarts water. Bring the peas to some boil boil lightly for just two minutes. Put aside to soak for one hour.
Add pork bone towards the peas, together with chopped onion, garlic clove powder, marjoram, thyme, and pepper. Bring the soup to some boil cover, reduce heat, and simmer for just two hrs, stirring from time to time.
Remove meat in the pork bone. If preferred, place a little finely chopped pork aside for garnish.
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Dice the meat and go back to pea soup with chopped celery and carrot. Simmer gradually for forty-five minutes, stirring from time to time.
Taste and add salt, when needed. Take away the bay leaf.
If preferred, top servings with reserved finely chopped pork or crumbled cooked bacon.
*The steam from hot fluids may cause a surge inside a blender, so be careful when blending hot soup or any other fluids. Never fill the blender over fifty percent full. Release the cup in the heart of the blender lid. Convey a folded kitchen towel within the lid and hold it lower firmly while processing.
Slow Oven - Omit the soaking time, rinse the split peas, and lower the liquid (water or broth) to at least one quart. Combine the components (except salt and garnish) within the slow oven. Cover and prepare on low for six to eight hrs, or before the peas are tender. Or prepare on high for around four to five hrs. If cooking on high, it may be essential to increase the liquid.
Take away the meat in the pork bone and chop return the chopped meat towards the soup. Taste and season with salt, when needed.
Garnish servings with a few reserved diced pork or cooked crumbled bacon.