Classic split pea soup (Print Version)
# Ingredients:
→ Other items
01 -
2 tbsp of butter
02 -
6 cups of water
→ Meat and related items
03 -
115 g of salted pork belly, cut into two pieces
→ Seasonings and spices
04 -
3 bay leaves
05 -
2 tsp of minced savory leaves or 1/2 tsp of ground savory
→ Veggies and legumes
06 -
2/3 cup of dry whole yellow peas, rinsed and drained
07 -
1 cup of chopped onions
08 -
3/4 cup of diced carrots
09 -
3/4 cup of diced celery stalks
# Instructions:
01 -
Put the peas in a large bowl and cover them with water. Let them soak for 4 hours or overnight at room temp. Add more water if needed to keep them submerged. Drain and toss out the soaking water.
02 -
Place the pork belly pieces in a bowl of cold water and let them soak for 15 minutes. Drain and set aside.
03 -
Heat the butter in a big pot and cook the onions until golden. Toss in the carrots and celery, stirring as they cook for about 5 minutes.
04 -
Add the water, the soaked and drained peas, the pork belly, and the bay leaves to the pot. Bring everything to a boil. Cover with a lid and let it simmer on low heat for 2 1/2 to 3 hours until the peas soften and some begin to break apart.
05 -
Fish out the bay leaves and discard them. Remove the pork pieces, trim off the fat, and get rid of it. Chop the meat into tiny cubes and stir it back into the pot. Add the savory seasoning, adjust the flavor to taste, and serve warm.
# Notes:
01 -
If you soak the peas overnight, they cook faster and have a better texture.