Pea and Ham Recipe Soup - ReCiPes
Stock Foto Pea ham soup

Thick pea soup with a rich aroma of smoking – this is the perfect lunch in cool weather, nutritious, aromatic and warming. Such a soup is hard to resist. Emeryl Lagassi pea soup has a particularly rich taste, because chopped peas are cooked with smoked pork shank and ham. So that it does not turn out to be salted, the shank is pre-boiled in other water, which then merges. Pea soup served with homemade potato chips with parmesan and truffle oil flavors. Prepare them instead of traditional crackers if you are planning a dinner for a special occasion.


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Time: 1 hour. 40 min
Complexity: easy
Servings: 8

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:


  • 450 gr dry chopped peas
  • 1 smoked pork knuckle
  • 3 tbsp. l unsalted butter
  • 1 tbsp. finely chopped onion
  • 0.5 tbsp. finely chopped celery
  • 0.5 tbsp. finely chopped carrots
  • 2 tsp chopped garlic
  • 450 gr ham chopped
  • 1 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • 8 tbsp. water
  • 1 bay leaf
  • 2 tsp fresh thyme

Potato chips with truffle and parmesan

  • 1 kg. peeled, washed and dried red potatoes
  • 4 tbsp. vegetable oil, for frying
  • 1/4 Art. grated parmesan
  • 1 tbsp. l truffle oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

Recipe preparation:

  1. Put the peas in a large pot or bowl, cover with water 5 cm higher and soak for 8 hours or overnight. Drain the peas and set aside.
  2. Make cuts on the shank. Put in another pan, fill with water and bring to a boil. Reduce heat and simmer for 1 hour. Drain and set the shank aside.
  3. In a large saucepan over moderate heat, melt the butter. Add onions and fry, stirring, for 2 minutes. Add the celery and carrots and fry, stirring, until they are soft, about 3 minutes. Add garlic and fry, stirring, for 30 seconds.
  4. Add the shank and ham and cook, stirring, until they begin to brown. Add peas, salt, black pepper and red pepper flakes and cook, stirring, for 2 minutes. Add 8 tbsp. water, bay leaf and thyme and cook, stirring occasionally, until the peas are soft, about 1 hour. Add more water if the soup gets too thick.
  5. Remove bay leaf and discard. Salt and pepper to taste and serve immediately with chips.

    Potato chips with truffle and parmesan

    Using a mandolin or a very sharp, heavy knife, cut the potatoes into slices as thin as possible and put them in a large bowl of water.

    In a large pan with a thick bottom, heat the oil to a temperature of 170 ° C-175 ° C.

    Dry the potatoes thoroughly. Dip in hot oil in several portions and fry, stirring with a spoon with a long handle, until golden brown, about 2 minutes. Transfer the chips to paper towels to remove excess fat and place in a large bowl. Stir with grated parmesan, truffle oil, salt and black pepper. Serve right away.


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