ingredients:
500 g. dry peas
If you can use frozen peas see instructions below
Other Ingredients:
50 grams. bacon chopped into small cubes
1 grated onion or minced
250 g. cooked pork sausage in the water without the skin (optional)
1 Catalonha pack or endive, escarole, chopped niggling
3 liters of cold water
1 teaspoon (tsp) salt or
2 bouillon tablets
100 g. grated Parmesan cheese
Way of preparing:
Wash the peas, drain, put in a pressure cooker with half the water, close the pot when it starts to boil, lower the pin turn off the heat, let stand for an hour.
Open the pot, simmer without the lid, go putting remaining hot water to finish.
Do not cook the peas in the pressure cooker, loose too much foam and clog the valve.
Leave the fire cooking over low heat with little water until the peas are cooked.
Cook on high and large pan, uncovered, with low heat that much foam and pour all the water.
Go removing the foam and throwing away.
After the cooked peas hit the blender until it becomes a thick cream.
Prick the sausages with a fork to remove all the air from inside
Cook sausage covered with water put 20 'minutes.
Once cooked, remove the skin, cut into thin slices. Book
In a skillet, fry the bacon into small cubes, add chopped cooked sausage into slices, onion, and make the fry then pour in pea cream, cook for about 10 minutes on low heat
Wash the vegetables (Catalonha), place each leaf a side by side, poking and drizzling, pour into the soup along with the spices, bacon and sausage, leave the fire for five minutes, that is until wilted greenery .
Do Crotons (toasts bread) into cubes of 1 cm.
Serve the hot soup, place the toasts put up and if you want to sprinkle grated cheese.
Note:
Place a medium saucepan on the fire with water when it boils pour the frozen peas, leaving 1 'to 2' minutes. Drain then playing ice water to stop the cooking.
The above process called bleaching
After hitting the peas in a blender with water and season as dry peas.
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