Pea Soup with Tomato Paste
⏳ Time
4 hours
🥕 Ingredients
10
🍽️ Servings
10
Description
Recipe for a five-liter pot.
Ingredients
- Smoked pork knuckle - 7 pieces
- Pea shoots - 15.9 oz
- Carrot - 1 piece
- Onion - 1 head
- Bay leaf - 1 piece
- Green peppercorns - 7 pieces
- Passata Tomato Sauce - 2 teaspoons
- Potato - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Rinse the peas in cold water and soak them overnight.
Step 2
In the morning, cover the ribs with cold water and bring to a simmer until the meat separates from the bones.
Step 3
Simultaneously, cook the peas over medium heat, stirring constantly.
Step 4
Peel and dice the potatoes. Set them aside.
Step 5
Sauté the grated carrot and onion. Add the tomato paste at the end of frying.
Step 6
Remove the ribs from the prepared broth, shred the meat, and strain the broth. Return the broth to the heat. By this time, the peas have been cooking for 2 hours.
Step 7
Drain excess water from the peas, add them to the broth, and cook for another hour. Season with salt as needed.
Step 8
When the peas are soft, puree them with a blender, add the potatoes, and cook for another 15 minutes.
Step 9
Add the sautéed mixture, bring to a boil, turn off the heat, and let it steep for another hour.
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