Pea Soup (Puchero)
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
4
Description
Pea Soup (Puchero)
Ingredients
- Beef - 14.1 oz
- Pork Blood - 7.1 oz
- Pea shoots - 3.5 oz
- Chorizo - 3.5 oz
- Carrot - 1 piece
- Onion - 1 head
- Bay leaf - 3 pieces
- Salt - to taste
- Green peppercorns - to taste
- Garlic - 1 clove
- Fatback - 1.8 oz
- Chicken Egg - 1 piece
- Herbs - 1 bunch
- Breadcrumbs - 1.8 oz
- Olive Oil - 1 fl oz
Step by Step guide
Step 1
Soak the peas overnight.
Step 2
Rinse the meat, combine it with the ham and peas. Cover with cold water and cook until done, skimming off the foam.
Step 3
Cut the chorizo into cubes.
Step 4
Grate the carrot on a coarse grater.
Step 5
Chop the onion.
Step 6
Add the chorizo and vegetables to the soup. Add bay leaf, salt, and pepper. Cook for 30 minutes.
Step 7
For the dumplings, chop the ham, fatback, garlic, and parsley. Beat the eggs, combine with the broth and breadcrumbs. Mix and shape into dumplings. Fry in olive oil.
Step 8
Drop the dumplings into the soup and serve.
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