Pea Soup with Pancakes
⏳ Time
3 hours + 6 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
A hearty, rich soup with butter and whipped cream, along with a generous amount of aromatic seasonings — marjoram, thyme, cloves, and Dijon mustard. The pancakes are served separately, and you can enjoy the soup without them if you prefer.
Ingredients
- Pea shoots - 17.6 oz
- Onion - 1 head
- Clove - 3 pieces
- Smoked pork knuckle - 1 piece
- Thyme - 1 tablespoon
- Marjoram - 1 tablespoon
- Chicken Egg - 2 pieces
- Wheat Flour - 5.3 oz
- Milk - 20 fl oz
- Butter - 0.7 oz
- Whipped Cream - to taste
- Jam - to taste
- Salt - to taste
- Dijon Mustard - to taste
Step by Step guide
Step 1
Soak the peas in cold water for 6 to 12 hours. Then drain the water, rinse the peas, and cover them with 3 liters of cold water. Add salt, bring to a boil, and skim off the foam.
Step 2
Peel the onion, insert a clove into it, and drop it into the soup. Cut the pork into 4 cm cubes, add it to the soup, and cook for about 1.5 hours.
Step 3
Meanwhile, prepare the pancakes. Beat the eggs, then add the flour and half of the milk along with salt. Whisk until smooth, then add the remaining milk. Melt the butter and incorporate it into the batter. Cook thin pancakes.
Step 4
Remove the meat, let it cool, and cut it into small pieces. If the peas haven't fully cooked after 1.5 hours, simmer them for another 20 minutes.
Step 5
Remove the onion from the soup, add more salt if needed, and stir in the marjoram.
Step 6
When serving, add meat and mustard to the soup to taste. Garnish the soup with thyme and serve with pancakes topped with whipped cream and jam.
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