Yellow Pea Soup With Cherry Tomatoes and Parsley (Artsoppa)
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 473.18 ml dried yellow split peas, soaked overnight (1 lb)
- 1419.54 ml water
- 680.38 g pork shank
- 1 bay leaf
- 236.59 ml cherry tomatoes, minced
- 1 garlic clove, minced
- 29.58 ml olive oil
- 59.14 ml flat leaf parsley, minced
- salt, to taste
- pepper, to taste
directions
- In a medium pot, combine olive oil, onion, carrot and celery. Cook over medium heat, stirring occasionally, until the veggies are tender, about 5-8 minutes.
- Add peas, broth, water, pork shank and bay leaves. Bring to a boil, reduce to simmer, and cook until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper.
- Remove shank and take meat off the bone, discard the bone. Cut or shred the meat and set aside.
- Using an immersion blender, blend the soup until smooth. You can also use a regular blender, but work in batches and don't overfill.
- The soup will be very thick - add more water to thin as necessary. Adjust seasoning.
- Return the meat to the soup.
- While the peas are cooking, combine the finely chopped tomatoes, the garlic and the olive oil in a small bowl. Let marinade while peas are cooking, about one hour.
- When ready to serve, ladle soup into wide soup bowls and add a generous tablespoon of marinated tomatoes in the center.
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!