Yellow Pea Soup
A classic, comforting yellow pea soup prepared with salted pork flank, aromatic mirepoix, and yellow peas simmered in rich chicken stock. Slow cooking yields a naturally thick, hearty texture infused with savory depth and peppery warmth.
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🍳 Cooking Flow
Dice the celery, onion, carrots, and cube the salted pork flank. → Render the pork in a stockpot over low heat, add olive oil, and sauté the mirepoix vegetables. → Season with black pepper, add the drained soaked yellow peas, and pour in chicken stock. → Simmer for roughly an hour until thickened, then ladle into bowls and garnish with cracked black pepper.
Cooking Steps
Brief Cooking Order
Dice the celery, onion, carrots, and cube the salted pork flank. → Render the pork in a stockpot over low heat, add olive oil, and sauté the mirepoix vegetables. → Season with black pepper, add the drained soaked yellow peas, and pour in chicken stock. → Simmer for roughly an hour until thickened, then ladle into bowls and garnish with cracked black pepper.
Introduction
A classic, comforting yellow pea soup prepared with salted pork flank, aromatic mirepoix, and yellow peas simmered in rich chicken stock. Slow cooking yields a naturally thick, hearty texture infused with savory depth and peppery warmth.
Step 1
Dice 2 to 3 stalks of celery, 1 onion, and the carrots into small, uniform pieces.
Step 2
Prepare the yellow peas by soaking 2 cups of peas overnight in water mixed with 1 tablespoon of baking soda.
Step 3
Cut the salted pork flank into small, manageable bite-sized cubes.
Step 4
Place the diced salted pork into a large stockpot over low heat to render out the fat, then slightly increase the heat.
Step 5
Drain and rinse the soaked yellow peas thoroughly in a colander.
Ingredients List
Important Notes
Soak the yellow peas overnight with a tablespoon of baking soda and plenty of water to soften them up for cooking.
Avoid adding extra salt early in the process, as the salted pork flank and chicken stock provide plenty of seasoning; taste and adjust salt only at the end if necessary.
Let the soup simmer gently for about an hour to break down the starch and achieve the ideal thick, comforting texture.
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