Pea Soup with Smoked Pork and Pork Belly
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 ½ liters water
- 500 g smoked pork, streaky, neck or thick rib
- 150 g pork belly, streaky
- 400 g peas (split peas), half reen and half yellow, dried
- 450 g potato (s), floury cookin
- 1 bunch soup greens, preferably fresh
- 3 bay leaves
- 5 allspice grains
- 1 medium onion (s)
- 2 cloves garlic)
- 3 tablespoon, heaped marjoram, fresh or dried, not applicable more
- 1 teaspoon, heaped lovage, rubbed
- 1 tablespoon, heaped caraway seeds, whole
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Because of the better taste, I cook stews a day in advance so that everything can flow well. Salt is only added to this stew at the very end!
- Peel and quarter the onion and add the bay leaves, allspice grains, smoked pork and bacon (both whole) to the pressure cooker filled with 2.5 liters of water. Close the lid and cook for 15 minutes.
- In the meantime, peel, wash and dice the potatoes. Clean and chop the soup greens. Peel the garlic.
- Remove the pressure cooker from the hob and completely release the pressure via the valve. Make sure that the steam escapes on the side facing away from the body!
- Now add the diced potatoes, the dried peas, the chopped up soup greens and half of the marjoram and the caraway seeds. Close the lid and cook for another 15 minutes. Remove the pressure cooker from the hotplate and depressurise it as described above.
- Take the meat and bacon out of the pot, place on a plate and let cool a little, then cut into bite-sized pieces and set aside.
- While the meat is cooling, peel the garlic and press through the garlic press into the soup. Put the rest of the marjoram and lovage in the saucepan.
- Now puree the soup with a hand blender or blender, season to taste and, if necessary, season and add a little pepper.
- Finally, add the chopped meat and chopped bacon and stir well.
- I cook stews and soups with legumes exclusively in my 6 liter pressure cooker. The legumes do not have to be soaked and the cooking time is also significantly reduced.
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