New recipes

Pea soup and smoked meat - restaurant option

Pea soup and smoked meat - restaurant option

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I really enjoy this soup this winter! The recipe is for a large amount, as it is made at the restaurant and comes from Loveless Cafe, Nashville, USA.

  • 1 kg smoked ciolan or smoked bones
  • 4 bay leaves
  • 500 gr dried green peas
  • 3 potatoes
  • 1 teaspoon thyme
  • 2 tablespoons oil
  • 2 cups chopped onion
  • 2 cups diced carrots
  • 2 teaspoons garlic, chopped
  • 2 celery stalks, cut
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • salt
  • pepper
  • balsamic vinegar

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Soup with peas and smoked - restaurant version:

In a large pot, boil the smoke with the bay leaves in 3 liters of water, for about two and a half hours.

Remove the smoke, let it cool and break the pieces of meat that you put back in the soup.

Add the dried green peas, diced potatoes and thyme and cook until the peas are cooked.

In a pan, cook the onion, carrot, garlic and celery.

Add the butter and sugar and let it caramelize.

Put them in the soup and let them boil for another 10 minutes.

Salt and pepper.

Serve with a little balsamic vinegar.