Pea soup with pork and bacon
Ingredients
- Ingredients
- 400 grams peeled, yellow Split pea
- 800 grams Pickled ham hock
- 1 onion
- 2 cloves
- 2 bay leaves
- 2 carrots
- 1 Parsnip
- 1 Celery
- 1 bunch parsley
- ½ l Beef broth
- peppers
- salt
- 100 grams Bacon (thinly sliced)
- 400 milliliters Whipped cream
- 1 Tbsp cornstarch
Preparation steps
Rinse peas and soak overnight in plenty of water.
Cover pork with about 1-2 liters (approximately 4-8 cups) of water, stick onion with cloves and bay leaves and add to the pot. Simmer on low heat, skimming fat as necessary.
Clean and peel vegetables, as necessary. Cut one carrot into julienne strips and set aside. Chop the other one finely. Add all vegetables, except julienned carrot, to the soup. Add broth and simmer for about 1 1/2 hours. Remove meat from the soup and set aside. Remove onion with cloves and bay leaves. Strain broth and add carrot sticks. Pour into a pot and heat through. Cut meat into thin slices and add to the soup. Season soup with salt and pepper to taste. Whisk cream with cornstarch and add to the soup. Bring to a boil, stirring, and simmer until soup thickens. Rinse and shake dry parsley, pluck off leaves and chop. Sprinkle soup with parsley and pour into bowls. Sprinkle with crispy bacon and serve.