Pea soup with smoked meats and garlic toast
- smoked pork ribs – 1.5 kg
- salt, freshly ground black pepper – to taste
- allspice peas – 4 peas
- Carrot
- celery (root) – 250 g
- potatoes – 4 pcs.
- dry peas – 2 cups
- tomato paste – 2 tbsp.
- bay leaf – 1 pc.
- medium onions – 2 pcs.
- black pepper – 8 peas
- toast bread – 8 slices
- Olive oil
- garlic – 4 cloves
- Pour 2 cups of boiling water over the peas and cook, covered, stirring occasionally, for 1 hour. Add a little more boiling water if necessary. Place the spare ribs in a saucepan with 2.5 liters of water, bring to a boil, and skim off any foam.
- Peel the potatoes, carrots, onions, and celery. Chop the potatoes and place them in a bowl of cold water. Fry one onion, one carrot, and the celery in a dry, heated frying pan for 6 minutes. Add to the ribs and cook for 1 hour. Add the peppercorns and bay leaf 10 minutes before the end of cooking. Remove the ribs, strain the broth, and return to medium heat. Remove the meat from the ribs and set aside.
- Add the steamed peas to the broth and cook for 10 minutes. Chop the remaining vegetables and add them to the soup. Bring to a boil and cook for 30 minutes. Add the tomato paste and stir. Cook for another 5 minutes.
- Using a blender, puree the soup. Return the smoked pork ribs to the pan and season with salt and pepper. Bring to a boil and remove from heat.
- Prepare the toast. Peel and crush the garlic. Heat the olive oil, but do not bring it to a boil. Add the garlic and let it sit, covered, for 10 minutes. Toast the toast in a toaster. Drizzle with garlic butter and serve with the soup.
This pea soup with smoked meats and garlic toast is a true bouquet of flavors and aromas! This entree also has an impressive warming effect, which is especially valuable in the cold season. The velvety texture of the soup makes it cozy and homey, especially soothing. So, if the weather outside is stormy, windy, or frosty, it's time to head to the kitchen and prepare this entree according to our recipe. The result will be an incredibly delicious and filling pea soup with smoked meats and garlic toast that will lift your spirits and convince you that, as the famous song goes, "the weather inside is what matters most!"
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When we say "pea soup with smoked pork ribs," we're talking about dried pea soup. Fresh pea soups—light and low-calorie—are great in summer, but definitely not suitable for the cold season. Our fall and winter soup will give you everything you crave: it will warm you, fill you up, and delight you with its unique aroma. Of course, this soup takes longer to cook than the summer version, but believe me, the result is worth the time. Whether you use dried peas—yellow or green—is irrelevant: their taste and nutritional properties are essentially the same.
This split pea soup with chicken is a veritable bouquet of vibrant flavors and heady aromas! Simple, straightforward ingredients (dried yellow peas, rice, chicken, and vegetables) are enhanced with spicy chili peppers, zesty ginger, garlic, cumin, coriander, and cilantro. Finally, coconut milk is added for a finishing touch, giving the soup an absolutely irresistible, exotic character. It's simply irresistible! It's also worth noting that our split pea soup with chicken is so filling, you might not even need a second course.
This pea soup with smoked chicken is so flavorful that you won't even need to call anyone in for dinner: the whole family will be in the kitchen long before the dish is ready. The lard gives the broth a unique richness, the peas and potatoes a thick consistency, and the celery adds a light, fresh flavor. To complete the dish, we highly recommend adding a couple tablespoons of finely chopped parsley or cilantro to each bowl of pea soup with smoked chicken before serving. It'll be simply delicious!
Our pea soup with sausages is interesting because it's prepared not on the stovetop, but in the microwave. You'll agree: we often use the microwave only for warming, and simply ignore the other functions. And that's completely wrong! Modern microwaves can not only boil and fry, but also bake. And the results are usually quite good! So we decided to give you a recipe for pea soup with sausages, which requires practically no heat, making it especially suitable for summer cooking, when you really don't want to spend hours at the stove.
