Yellow split pea soup with smoked meat

Tip: tap a step to mark it as done.

1. Rinse the peas

   Spread the peas on a plate and pick them over, then rinse them in a strainer several times under cold water until the water runs clear. Split peas do not need soaking.

2. Cook the meat

   Place the smoked meat in a large pot, add 2 l cold water, the bay leaves, and the allspice, and bring to a boil. Skim off the foam and simmer the meat over low heat for 30 minutes.

3. Add the peas

   Add the peas to the broth and cook for another 30 minutes. Stir occasionally to keep the peas from sticking to the bottom.

4. Add the vegetables

   Peel and dice the carrots, parsley root, celery root, and potatoes. Finely chop the onion and sauté it in the oil for 3 minutes. Add all the vegetables to the soup and cook for 20–25 minutes, until the vegetables are tender and the peas begin to break down.

5. Finish the soup

   Remove the meat and dice it, and discard the bay leaves. Blend about one-third of the soup with an immersion blender, then return it to the pot along with the meat. Add the pressed garlic, marjoram, and black pepper, season with salt, and simmer for 2 minutes.

Tip: Peas foam heavily as they cook, so leave the lid slightly ajar and skim off the foam regularly to keep the soup from boiling over.

This recipe was translated from the Slovak original: Hrachová polievka zo žltého hrachu s údeným mäsom