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Pea Soup: Conforto em Cada Colher

Name: Pea Soup: Conforto em Cada Colher
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 2 cups of dried peas; 5 cups of water; 1 medium onion, chopped; 2 cloves garlic, minced; 1 medium carrot, chopped; 1 bay leaf; 100g chopped bacon; Salt and black pepper to taste; Parsley sprig to finish

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories470 kcal

Resumo para quem tem pressa

"This traditional dried pea soup combines the velvety texture of the cooked and blended grain with golden bits of crispy bacon, carrots, and bay leaf. It is a dense and comforting classic, ideal for warming up winter nights."

Pea Soup: Conforto em Cada Colher

O Que Você Precisa Saber

- The slow cooking of the dried pea softens the legumes until they form a naturally creamy and full-bodied base. - The prior frying of the bacon extracts the fat to brown the garlic and onion, building deep layers of flavor. - The bay leaf cooked with the broth perfumes the grain and softens the excessive formation of gases from the legume.

Ingredients

Main Course

2 cups of dried peas
5 cups of water
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 bay leaf
100g chopped bacon
Salt and black pepper to taste
Parsley sprig to finish

Instructions

Main Course

In a large skillet, fry the bacon until crispy. Remove and set aside.

In the same pan, add the onion and garlic, sautéing until golden.

Add the carrot and sauté for a few more minutes.

Mix the dried peas and add the water and the bay leaf.

Let it cook for about 30 to 40 minutes or until the peas are very soft.

Remove the bay leaf and blend the soup in a blender until a creamy consistency is obtained.

Return the soup to the pan, season with salt and pepper to taste, and bring to low heat to warm up.

Serve hot, sprinkled with the reserved bacon and chopped parsley.

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Chef Tips

- Leave the dried peas to soak in water for 4 hours to hydrate, reducing the pot time by half. - Reserve the fried bacon on absorbent paper to maintain the crunchiness and sprinkle only on the individual plate at the time of serving. - Remove the bay leaf before blending the soup in the blender so as not to leave bitter fragments in the cream.

Variations

- Add small cubes of boiled potato along with the carrot to give more texture to the blended broth. - Add 1 teaspoon of smoked paprika to the sautéed garlic to intensify the color and smoky notes. - Place cubes of provolone or prato cheese at the bottom of the bowl before pouring the steaming soup.

Substitutions

- The chopped bacon can be replaced with 100g of paio or smoked Calabrian sausage sliced into thin rounds. - Filtered water can be swapped for homemade vegetable broth or beef broth for a denser broth. - Split yellow peas can be replaced with green or red lentils keeping the same measure of 2 cups.

How to Store

Pea soup lasts up to 4 days in the refrigerator in a tightly sealed container. As peas thicken quite a bit when they cool, add about 100ml of boiling water when reheating in the pan over low heat to recover the creamy point.

Can You Freeze It?

It can be frozen without the crunchy bacon pieces for up to 90 days in the freezer. When reheating, take the soup directly to the covered pan over low heat and fry some fresh bacon to decorate at the time of serving.

What to Serve With

Pairs very well with garlic and olive oil toast, thick slices of French bread, or crispy croutons. To accompany as a drink, serve with a glass of full-bodied red wine or dark craft beer.