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Pea soup with smoked wings
Instructions
Soak the peas for 4–6 hours in cold water with a pinch of baking soda – it softens the skins and speeds up cooking. After soaking, rinse the peas and cook them in fresh water for about 2 hours until soft. Half an hour before they are done, top up the water to 3.5 litres.
Rinse the smoked wings, remove the skin and cut off the meat – set it aside. Drop the bones into the broth with the peas – they will give a rich smoky flavour.
When the peas are ready, add the potatoes cut into cubes. Cook for 30 minutes over medium heat with the lid on.
Make the sauté: dice the onion, grate the carrot and cut the pepper into strips. Fry them in turn in sunflower oil until golden – first the onion, then the carrot and pepper.
Cut the meat from the wings into slices and add it to the sauté. Fry everything together lightly for 2–3 minutes.
Take the bones out of the broth. Add the sauté with the smoked meat and cook for 10 minutes. Chop the herbs with the garlic, sprinkle with salt and mince with a knife until the juices are released. Add to the boiling soup.
Adjust the soup to taste, adding salt and spices. Let it rest for 10 minutes, then ladle into bowls. Place a piece of butter in each serving. Serve with garlic croutons.
FAQ
Do I have to soak the peas? +
No, but it speeds up cooking. Without soaking, the peas can take up to 3 hours to cook and do not always soften to the right consistency.
Can I make it in a multicooker? +
Yes, use the “Soup” or “Stew” mode for 2–2.5 hours. Make the sauté on the “Fry” mode.
Why did the soup turn out salty? +
Smoked meats already contain salt. Salt the soup right at the end, tasting as you go. If you have over-salted it, add more potato or water.
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