Green and Yellow Pea Soup with Salted Pork Knuckle
In this dish I combine great patience with impatience, making one soup that takes five minutes and another that takes twelve hours. By serving them together they give both the freshness and the richness you don’t get in a regular homogenous pea soup. But by all means: Feel free to make just one.
INGREDIENTS:
Number of servings
Servings: 4
List of ingredients
1 cup (a little more than 2 dl) dried yellow peas, reconstituted for 24 hours, strained
1 salted pigs knuckle (approximately 1 ½ pound (700 g)
3 cups (approximately 7 dl) water
1 cup (a little more than 2 dl) fresh green peas
1 ½ cups (approximately 3 ½ dl) chicken stock (or bullion)
PREPARATION:
For the yellow pea soup: In a large pot, combine water, yellow peas and pig knuckle. Cover with a lid, place it over medium heat and let simmer for 12 hours, stirring now and then. Make sure the pot does not boil dry; the soup is supposed to thicken, but if too much water evaporates, it will easily burn. In case add some more water along the way. Before serving, remove the pig knuckle and stir vigorously until the soup has obtained a porridge-like consistency.
For the green soup: In a medium pot, over medium high heat, bring the water to a boil. Add the green peas and let boil for 3 minutes, until tender. Transfer to a blender and blend until smooth.
Combine the two soups in serving bowls, either side by side, or in layers. Top with slices of pig knuckle, and serve right away.