Use Idaho yellow peas to keep the peas soft, creamy, and flavorful in the soup. And as the basis of the broth, take pork legs or smoked pork or beef products. Yevgeny Mihaylov, the chef of the Drinks@Dinners restaurant, shared the “correct” pea soup recipe with socialbites.ca.
“I recommend choosing yellow peas of the Idaho variety – they are perfectly boiled, have a creamy texture and excellent taste. Calculate the amount of peas as follows: for 100 g of peas – 1 liter of broth. Before preparing the soup, make sure to soak the peas in cold water for a day,” the chef advised.
For cooking, you will need pork legs, yellow peas, carrots, potatoes, fresh green peas, turmeric, fresh herbs, salt, pepper.
Prepare the basis of the soup – broth from pork legs (smoked pork or beef products). Rinse the peas well, pour the resulting broth and cook for 30-40 minutes. Remove the meat from the broth.
“Add water periodically, as the initial volume will boil and the soup can become very thick,” said Mikhailov.
10 minutes before the peas are ready, add the finely chopped carrots, and then beat everything in a blender until the consistency of cream. Cut the potatoes into 1×1 cm cubes and send to boil. Separate the meat from its bones, skin and fat, divide it into fibers and add to the soup. Season with turmeric, salt and pepper. When serving, garnish the soup with fresh green peas and finely chopped herbs. Serve with toast and hummus.
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