Classic Yellow Pea Soup (Print Version)
# Ingredients:
→ Veggies and Pulses
01 -
310g of whole yellow peas, rinsed and drained
02 -
375g of diced onions
03 -
145g of diced carrots
04 -
135g of diced celery
→ Meat and Meaty Products
05 -
115g of salted pork belly, cut into two chunks
→ Spices and Seasonings
06 -
3 bay leaves
07 -
10ml of finely chopped savory leaves or 2.5ml of ground savory
→ Others
08 -
30ml of butter
09 -
1.5 liters of water
# Instructions:
01 -
Place the peas in a large bowl and cover them with water. Let them soak for at least 4 hours or overnight at room temperature. Make sure the peas stay covered. Once done, drain the water completely.
02 -
Soak the salted pork chunks in a bowl of cold water for about 15 minutes. Drain them and set aside.
03 -
Melt the butter in a big pot and sauté the onions until golden. Toss in the carrots and celery, and keep cooking while stirring for another 5 minutes.
04 -
Pour the water into the pot along with the soaked peas, pork chunks, and bay leaves. Bring the mix to a boil. Cover it up, and let it simmer on low heat for 2.5 to 3 hours, or until the peas are soft and some have burst.
05 -
Take the bay leaves out and compost them. Remove the pork pieces, trim off fat, and compost the fat. Chop up the meat into small bites and toss it back into the pot. Stir in the savory, adjust the flavors, and serve warm.
# Notes:
01 -
Soaking the peas overnight softens them up and speeds up cooking.