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Quick Pea Soup with Smoked Meats
Instructions
I peel the washed raw potatoes (4–5 tubers) and cut them into small 1.5 cm cubes – this size is ideal: too small and they cook down to a puree, too large and they take too long to cook.
I put the potatoes into a pot with cold water (2.5 l) and add the green stems tied with thread – they release their aroma into the broth and are removed later. I bring it to a boil over high heat, reduce to medium and cook for 15–20 minutes until the potatoes are done.
For the vegetable dressing I finely chop 1 onion with a sharp knife. I grate the carrot on a coarse grater – this shape gives juiciness and pretty orange flecks in the finished soup.
In heated vegetable oil (6–7 tablespoons) I saute the chopped onion for 3–4 minutes over medium heat until it turns translucent and glassy. There is no need to let it turn golden.
I add the grated carrot to the sauteed onion and keep frying the vegetables for 3–4 minutes until lightly browned. The oil takes on an orange colour – this gives the finished soup its characteristic colour.
Into the boiling broth with the cooked potatoes I add the smoked meats (200–250 g) whole or in large pieces – smoked chicken back works best. I bring it back to a boil and cook covered for 3–5 minutes – the smoked meats release their aroma into the broth.
The pea flakes (200 g) do not need to be rinsed before adding to the soup – they are already clean. I add the flakes to the pot, bring it to a boil and gently skim the foam off the surface with a slotted spoon. I cook for 10–15 minutes until fully done – the flakes should become soft and slightly cooked down, thickening the broth.
Before the final seasoning I lift the smoked meats out with a slotted spoon into a separate plate, and also remove the bunch of green stems. I pick the meat off the bones and cut it into medium-sized pieces – these go into the bowls at serving. I add the sauteed vegetables to the soup and let it simmer for 3–5 minutes.
I finely chop 0.5–1 bunch of fresh greens (dill, spring onion) with a sharp knife – a fine cut distributes evenly through the soup and releases the most aroma at serving.
I bring the soup to taste by adding 1 tablespoon of the '10 vegetables' seasoning, 1–1.5 tablespoons of salt and the spices (½ teaspoon each of black pepper, coriander and nutmeg). I add the chopped greens to the soup and let it simmer for 2 minutes with the lid off. I take it off the heat and let it stand under a closed lid for 10 minutes – the aromas open up. If you like, add 1 bay leaf, which I remove after it has stood – otherwise it turns bitter.
I ladle the finished home-made soup into individual bowls, placing pieces of smoked meat into each – this makes the serving look appetising and hearty. Croutons are an ideal match for pea soup: I fry a few cubes of white bread with 1 tablespoon of oil until crisp. I serve the soup hot – in winter it is an especially warming dish.
Tips
- 1
Use pea flakes instead of classic whole peas – they cook in 10–15 minutes instead of 1.5–2 hours, and the result is just as thick and hearty. It is an enormous time saving.
- 2
There is no need to rinse the pea flakes before cooking – they are already clean and ready to go into the soup. Rinsing would wash away some of the starch, which works as a natural thickener.
- 3
Let the finished soup stand for 10 minutes under the lid before serving – this makes the flavour richer and lets the aromas of the spices and smoked meats soak deeper into the broth.
- 4
Serve home-made pea soup with fried croutons made from rye or white bread, or with toasts rubbed with garlic – a classic accompaniment that highlights the flavour of the dish.
FAQ
Can I use ordinary whole peas instead of flakes? +
Yes, but the cooking time will increase considerably. Soak 250 g of ordinary dried peas overnight (8–12 hours) in cold water with a pinch of baking soda – this helps them cook down better. In the morning drain the water, cover with fresh water and cook for 1.5–2 hours until soft. Only then add the smoked meats and vegetables. Split peas cook faster (50–60 minutes) and also give a good result. Flakes remain the quickest and most convenient option for busy cooks – a 4–6 times time saving with no loss of flavour.
Which smoked meats are best for pea soup? +
The ideal choices are: smoked chicken back or neck (the most aromatic option), smoked chicken thighs or wings (tender meat texture), smoked pork ribs (a fatty, rich broth), smoked gammon (the premium option), and smoked sausages such as hunter's or Krakowska (a quick way). For maximum aroma, mix 2 kinds – for example, chicken back plus pork ribs. Smoked bacon (200 g) also works very well. Avoid dry-cured sausages – they are too salty and concentrated for soup.
Why won't the peas cook down even after long cooking? +
The main reasons are: old peas from previous harvests (fresh ones cook twice as fast), hard water (add a pinch of baking soda to the soaking water to soften it), and not soaking dried peas before cooking (always for 8–12 hours). Salt also matters – it must not be added at the start of cooking the peas, or they will stay hard. Pea flakes are free of this problem – they cook quickly and reliably. If the peas still won't cook down, use a blender: puree part of the peas to a smooth consistency and return them to the soup – this adds thickness.
How long does the finished pea soup keep? +
In the fridge, in a closed pot, up to 3 days without losing flavour. On the second day the soup becomes even tastier – the aromas soak more deeply into the ingredients. When reheating, add 100–150 ml of water to restore the consistency, as the soup thickens. It can be frozen for up to 2 months in plastic containers. After thawing, stir the soup with a spoon and warm it over medium heat until it boils. Home-made pea soup freezes very well and is ideal for meal prep.
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