Dried Pea Soup Recipe
Dried Pea Soup has a long history and is a classic dish that can be found in many different cultures around the world. It is a hearty and comforting soup that is perfect for colder weather or anytime you are craving a delicious and nutritious meal.
Fun Fact: The origins of pea soup can be traced back to ancient Greece and Rome, where dried peas were a staple food for the common people. The popularity of the dish spread throughout Europe during the Middle Ages and eventually made its way to other parts of the world during the age of exploration.
Now, let's dive into the recipe for Dried Pea Soup using dried split peas, smoked meat, celery, onion, spices, and croutons.
- 1 cup dried split peas, picked and cleaned
- 2 quarts cold water
- 1 smoked beef-cheek or any other smoked meat
- 1/2 cup celery, diced
- 1 small onion, finely diced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon fat (skimmed from the soup)
- 1 tablespoon flour
- Croutons, for serving
1. Soak the dried split peas: In a large bowl, soak one cup of picked and cleaned dried split peas in cold water overnight. This will help soften the peas and reduce the cooking time.
2. Drain and cook the peas: After soaking, drain the peas and put them in a large pot with two quarts of cold water. Add the smoked beef-cheek or any other smoked meat to the pot. Let the mixture come to a boil, then reduce the heat to low and let it simmer steadily for four hours or more. Stir occasionally to prevent sticking.
3. Add vegetables and spices: After the peas have simmered for a few hours and become tender, add in the diced celery, finely diced onion, salt, and pepper. Stir well to combine. Continue cooking until the meat and peas are fully cooked and tender.
4. Remove the meat and skim the fat: Once the meat is tender, remove it from the pot and set it aside. Skim any fat that has risen to the top of the soup. Discard the fat or save it for later use.
5. Make the roux: In a frying pan, heat one tablespoon of the skimmed fat. Add one tablespoon of flour to the fat, stirring constantly. Cook the flour in the fat until it turns golden brown, creating a roux.
6. Add the roux to the soup: Gradually add the rest of the soup to the roux, stirring well to combine. This will help thicken the soup and give it a rich and creamy texture. Adjust the seasoning to taste, adding more salt and pepper if desired.
7. Serve and garnish: Ladle the hot dried pea soup into bowls. Slice the smoked meat into small pieces and serve alongside the soup. Top with croutons for added texture and flavor.
Enjoy your homemade Dried Pea Soup! It is a perfect comfort food that will warm you up and satisfy your hunger.
Similar recipe dishes:
- Split Pea Soup: A variation of dried pea soup, split pea soup is made using dried split peas, vegetables, spices, and sometimes ham or bacon for added flavor.
- French Canadian Pea Soup: A popular dish in Quebec, Canada, French Canadian pea soup includes additional ingredients such as yellow split peas, diced vegetables, and often includes salt pork or maple ham for a unique twist.
- English Pea and Ham Soup: This classic British soup combines fresh or frozen peas with diced ham, onions, and chicken broth for a light yet flavorful pea soup option.
- Indian Dal: Dal is a traditional Indian dish made from lentils or split peas, seasoned with aromatic spices such as cumin, turmeric, and ginger. It is often served with rice or bread and makes for a hearty and satisfying meal.
These are just a few examples of the many variations of pea soup that can be found worldwide. Each culture has its own unique take on this classic dish, but they all share the common theme of using dried peas or lentils as the star ingredient. So go ahead and explore these different recipes to find your favorite version of this timeless soup. Bon appÃ©tit!