Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, green pea and smoked eisbein soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Green Pea and Smoked Eisbein Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Green Pea and Smoked Eisbein Soup is something which I have loved my entire life. They’re fine and they look fantastic.
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.
To get started with this particular recipe, we must prepare a few ingredients. You can cook green pea and smoked eisbein soup using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Green Pea and Smoked Eisbein Soup:
- Prepare 25 ml oil
- Get 1 large onion, chopped
- Prepare 1,2 kg smoked eisbein, not cooked
- Get 3 lt chicken stock
- Get 1 bunch parsley, chopped
- Prepare 1 stem leek, chopped
- Take 3 stalks celery, chopped
- Take 2 large carrots, chopped
- Make ready 1 tsp salt
- Prepare 2 tsp freshly ground black pepper
- Make ready 750 g green split peas
Add a helping of the meat. Green Pea and Smoked Eisbein Soup JJ Cape Town. Top up with water as needed. It is very economical and improves with standing.
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.
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. Add peas and ham hock and cover with stock by a couple inches.
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