Articles
Flanken Split Pea Soup
October 14, 2024
This fragrant, hearty soup is sure to warm you through and through.
Yield: 12–15 servings
Ingredients:
2 tablespoons oil
2 lb. bone-in flanken (or meat of choice)
1 cup green split peas, checked
1 cup yellow split peas, checked
2 large onions, diced
6 stalks celery, checked and sliced
2 leeks, white and light green parts only, checked and sliced
4 carrots, chopped
6 cloves garlic, minced
1 tablespoon kosher salt
1½ teaspoons black pepper
1 teaspoon cumin
12 cups water
¼ cup tomato paste
Directions:
Heat oil in a large pot over medium-high heat.
Add meat; sear for 5 minutes on each side.
Transfer meat to a large plate.
Place split peas in a large bowl.
Cover with boiling water; set aside to soak.
Meanwhile, add vegetables and spices to pot.
Sauté, stirring often, for 20 minutes.
Drain and rinse split peas; add to pot.
Place meat in a mesh bag; return to pot.
Add water and tomato paste.
Bring soup to a boil.
Simmer for 90 minutes, until split peas are soft.
Remove bag with meat from pot.
Shred meat and return to pot, discarding bones and fat.
Serve hot.