Ingredients with Measurements:
- 1 pound dried green peas
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 smoked ham hock
- 8 cups water
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the dried green peas and soak them in water overnight.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped carrots and celery and sauté for another 5 minutes.
4. Drain the soaked peas and add them to the pot along with the smoked ham hock and 8 cups of water.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 1-2 hours, or until the peas are tender and the ham hock is falling apart.
6. Remove the ham hock from the pot and let it cool slightly. Remove the meat from the bone and shred it into small pieces. Set aside.
7. Using an immersion blender or regular blender, puree the soup until it is smooth and creamy.
8. Return the shredded ham to the pot and stir to combine.
9. Season the soup with salt and pepper to taste.
10. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes (plus overnight soaking time)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 300
- Fat: 4g
- Carbohydrates: 47g
- Protein: 20g
Substitutions for ingredients:
- Smoked ham hock can be substituted with smoked turkey leg or bacon.
Variations:
- Add diced potatoes or sweet potatoes to the soup for extra texture and flavor.
- Add a dollop of sour cream or crème fraîche on top of the soup before serving.
- Add a pinch of smoked paprika or cumin for extra depth of flavor.
Tips and tricks:
- Soaking the peas overnight will help them cook faster and more evenly.
- Use an immersion blender for easier and safer pureeing.
- Adjust the thickness of the soup by adding more or less water.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally.
Presentation ideas:
- Serve the soup in a rustic bowl with a sprig of fresh thyme or parsley on top.
Garnishes:
- Crusty bread, sour cream, crème fraîche, fresh herbs.
Pairings:
- Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Crusty bread, salad, roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the ham hock is fully cooked before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Palóc Pea Soup is a traditional Hungarian dish that originated in the Palóc region of Hungary.
Flavor profiles:
- Creamy, smoky, savory.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Hungarian