I called my grandmother to ask how she makes the pea soup that I love. I confess that I must have changed some small details, but in the end it worked and it was “almost” as good as hers.
This soup is made with dried peas, or split peas, which are easily found in the market alongside beans and other grains.
It’s pretty easy. I used about 300g of chopped rump, because I already had it in the fridge, and it was seasoned only with salt, pepper and olive oil.
I sautéed the meat with 1/2 onion and 2 chopped garlic cloves, added half a package, that is, 250g of dried peas (I washed and drained them beforehand), 75g of rice (about 1/2 cup), 1 small package of broth. powdered vegetables and covered with 2 liters of water.
I let it come to pressure and kept it on low heat for 15 minutes.
When you open the pan you need to mix well with a large spoon because the rice and peas are more concentrated at the bottom, but a beautiful cream comes out, you don’t need to beat or anything, just serve with a good grated parmesan.
Makes 6 well-served portions.
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