Thinking overtime & glorious Smoky Pea Soup

‘COOKINGWITHMAVIS’ #39          “ Thinking overtime - Smoky Pea Soup ”

W hen munching breakfast, ‘COOKINGWITHMAVIS ‘  has that busy brain planning supper, but not before thinking of lunch  - and what enticing epicurean entity to extract from the far-from- empty fridge …and at supper , already that mind wanders to the freezer, with thoughts of what protein to defrost to make the following day’s dinner – unless, of course, there is time for fresh-food shopping!…and so, ’ COOKINGWITHMAVIS ’  never stops thinking of food!...

Just the other day, ‘COOKINGWITHMAVIS’  was shopping at BloodyPack’nPiy Claremont  supermarket .  While mooching through the meats section, the tummy told Me  that I had to search for vacuum-packed  raw, pickled beef…to cook for sandwiches…and THERE IT WAS..no!..not the pickled beef (that too) , but vacuum-packed  SMOKED PORK HOCK!...as many as one would hope to find!  Mon Dieu ! – right in front of my eyes!

  I  could  just  SmmmmeLL  a  ‘***glorious **vision** ’  of AROMATIC , rich , thick , smoky split-pea soup !  

 

So?... which to choose…beef-or-pork?...wellllll, why not both!

Pork hock/shin, is a fairly economical piece of meat, and perfect to make a delicious, smoky split-pea soup. 1 small hock is great to flavour the soup, and afterwards, when removed from the prepared soup…it is enough as a main meal for at least 2 people! A larger hock will easily feed four!

SMOKED HOCK  & PEA SOUP

COOKED SMOKED HOCK

And so to recipes…

    Gloriously SMOKY  PEA SOUP

‘COOKINGWITHMAVIS’ chooses a brand of dried split-peas that doesn’t need to be pre-soaked.   If you don’t fine these, then just pre-soak the dried split-peas for about 2 hours before making this soup.

Quantity:  Serves  8 generous portions.

Ingredients :           

INGREDIENTS for SMOKY PEA SOUP

PREPARED VEGETABLES FOR SMOKY PEA SOUP

1 small smoked pork hock (it is the same as “Eissbein”)

500g packet of dried split-peas (you may prefer thicker soup – use 750g)

2 large onions – peeled and diced

3 medium carrots - peeled and sliced

1 sprig of celery leaves

2 tablespoon butter / or oil to sauté onions

3 tablespoons chicken stock powder (with no MSG !) …(locally,  ‘Ina Paarman’s’ is the brand I use.)

…or readymade bottled concentrated liquid stock…(local brand is ‘Nomu’)

Salt  -  to taste

Pinch of white pepper (optional)

Pinch of black pepper

3 litres water

2 cups milk plus 2 extra tablespoons butter -  to add, prior to serving towards the end, when soup is cooked (optional)

METHOD:

1)  In a large pot, sauté the diced onions in butter/oil, till glassy…do not brown them!

2)  Add the smoked hock, peas, seasoning/stock and water to the pot – enough at least to completely cover the smoked hock.

3)  Cover with lid, and bring to the boil, then simmer gently on a low heat for 2 ½ hours. Even an hour longer if you like.

 -   You might have to skim off a little of the “foam”  in the beginning  …sometimes not!

 ‘COOKINGWITHMAVIS’  sometimes prepares this in the ‘slow cooker’ –just leaving it to simmer slowly overnight.

4)  When done, remove the smoked hock from the pot, and put it aside in a serving dish.

5)  Puree (blend) the soup…the vegetables should be so soft, really to easily disintegrate.

6)  Add the milk and remaining 2 tablespoons butter, and heat through gently.

If the soup is too thick, add more boiling water.  Season to taste !

DELICIOUS SMOKED PEA SOUP

Note :   

To reheat this soup, always be patient, and heat slowly on a low heat, else the bottom will burn!

Be decadent! – serve with croutons…or crispy toasted bread lightly brushed with olive oil and fresh garlic.

                    >>>>>>>ooPPPPPPPPPPeasoup<<<<<<<

‘till next week....

    'COOKINGWITHMAVIS’