Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, green pea and smoked eisbein soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Make incisions in the fatty layer around the eisbein and put the shanks into the pot. Add in the potatoes, chicken stock, hot water, dried split peas, dried tarragon and parsley. Bring to the boil, cover, reduce heat and simmer until the peas are soft.
Green Pea and Smoked Eisbein Soup is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Green Pea and Smoked Eisbein Soup is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook green pea and smoked eisbein soup using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Green Pea and Smoked Eisbein Soup:
- Take 25 ml oil
- Prepare 1 large onion, chopped
- Make ready 1,2 kg smoked eisbein, not cooked
- Make ready 3 lt chicken stock
- Take 1 bunch parsley, chopped
- Prepare 1 stem leek, chopped
- Take 3 stalks celery, chopped
- Make ready 2 large carrots, chopped
- Make ready 1 tsp salt
- Get 2 tsp freshly ground black pepper
- Prepare 750 g green split peas
Top up with water as needed. It is very economical and improves with standing. Add the trotter or eisbein and bacon and cook for another hour. Add the potatoes, salt, celery stalk and leaves and leeks and cook until the vegetables are tender and the soup thick.
Instructions to make Green Pea and Smoked Eisbein Soup:
- In a large pot on high heat, fry onions in oil for about 5 minutes or until translucent.
- Now add stock and eisbein. Reduce the heat and simmer for 80 minutes.
- Now add the rest of the ingredients into the pot. Simmer for 45 minutes, stirring occasionally.
- Remove the pot from the heat. Take out the eisbein. Pulse the soup until smooth using a hand blender or liquidizer. Pull the eisbein into small pieces and stir back into the soup. Serve hot.
Now add the split peas to the water you cooked the meat in. Stir occasionally as they tend to stick to the bottom. In the meantime, strip the fatty layer off the hock and discard. Add the shredded meat to the soup once the peas are cooked. In a large saucepan, saute onion, celery and carrots over medium-high heat.
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