Sopa Clásica de Guisantes Partidos

Name: Sopa Clásica de Guisantes Partidos
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 6 servings
Ingredients: 1 lb guisantes partidos verdes enjuagados y seleccionados; 1 pata de jamón ahumada; 2 tbsp mantequilla sin sal; 1 cebolla amarilla picada; 3 tallos de apio picados; 3 zanahorias peladas y picadas; 4 cloves ajo picado; 8 cup caldo de pollo bajo en sodio; 2 cup agua; 2 hojas de laurel enteras; 1 tsp tomillo seco; 0.5 tsp pimienta negra molida fresca; 0.5 tsp pimentón ahumado; 1 tsp sal kosher más a gusto; 2 tbsp perejil fresco picado, para guarnecer; 4 slice pan crujiente para servir

Sopa2 h6 porcionesFácil

Sobre esta receta

Una sopa espesa, abundante y profundamente satisfactoria que ha calentado cocinas durante generaciones. Los guisantes partidos secos se cocinan lentamente a fuego lento con una pata de jamón ahumada, verduras tiernas y hierbas aromáticas hasta que se desintegran en un caldo naturalmente cremoso y aterciopelado, sin necesidad de licuadora. Este es el tipo de comida reconfortante sin complicaciones en una sola olla que se vuelve aún mejor al día siguiente.

Instrucciones

1
Rinse the green split peas under ^[cold water] in a sieve, picking out any small stones or shriveled peas. Set aside. No soaking is required.
2
In a large Dutch oven or heavy-bottomed pot, melt the butter over ^[medium heat]. Add the diced yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
3
Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
4
Add the rinsed green split peas, smoked ham hock, low-sodium chicken broth, water, bay leaves, thyme, black pepper, and smoked paprika (if using). Stir to combine.
5
Bring the soup to a boil over ^[high heat], then reduce the heat to ^[low]. Skim off any foam that rises to the surface during the first few minutes of simmering.
6
Cover the pot partially (leave the lid slightly ajar) and simmer on ^[low heat], stirring every 20 minutes to prevent sticking on the bottom, until the green split peas have completely broken down and the soup is thick and creamy, about 90 minutes.
7
Remove the smoked ham hock and bay leaves. Transfer the smoked ham hock to a cutting board, let it cool for a few minutes, then pull off any meat and shred it into bite-sized pieces. Discard the bone, skin, and fat.
8
Stir the shredded ham back into the soup. Taste and season with kosher salt and more black pepper as needed. If the soup is thicker than you like, stir in a splash of water or low-sodium chicken broth to reach your preferred consistency.
9
Ladle into bowls, garnish with fresh chopped parsley, and serve with crusty bread for dipping.

Sopa Clásica de Guisantes Partidos

Sopa2 h6 porcionesFácil

Sobre esta receta

Instrucciones

1
Rinse the green split peas under ^[cold water] in a sieve, picking out any small stones or shriveled peas. Set aside. No soaking is required.
2
In a large Dutch oven or heavy-bottomed pot, melt the butter over ^[medium heat]. Add the diced yellow onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
3
Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
4
Add the rinsed green split peas, smoked ham hock, low-sodium chicken broth, water, bay leaves, thyme, black pepper, and smoked paprika (if using). Stir to combine.
5
Bring the soup to a boil over ^[high heat], then reduce the heat to ^[low]. Skim off any foam that rises to the surface during the first few minutes of simmering.
6
Cover the pot partially (leave the lid slightly ajar) and simmer on ^[low heat], stirring every 20 minutes to prevent sticking on the bottom, until the green split peas have completely broken down and the soup is thick and creamy, about 90 minutes.
7
Remove the smoked ham hock and bay leaves. Transfer the smoked ham hock to a cutting board, let it cool for a few minutes, then pull off any meat and shred it into bite-sized pieces. Discard the bone, skin, and fat.
8
Stir the shredded ham back into the soup. Taste and season with kosher salt and more black pepper as needed. If the soup is thicker than you like, stir in a splash of water or low-sodium chicken broth to reach your preferred consistency.
9
Ladle into bowls, garnish with fresh chopped parsley, and serve with crusty bread for dipping.