Quick hacks for perfect pea soup without the wait

Pea soup is one of the traditional dishes many of us especially like to return to in the autumn. It also brings back many memories. Its taste is unforgettable. Our grandmothers had many tricks for it because they cooked it much more often.

The soup is associated with a deep flavour but also with lengthy preparation, primarily because the main ingredient, peas, needs to be soaked beforehand. This makes it an ideal soup for those well-organised in the kitchen. Peas should be soaked for at least 10 hours. During this time, they soften and are easier to digest after cooking. However, if you plan pea soup spontaneously, it can still work out.

Peas will soften much faster if soaked in boiling water. In that case, about 10 minutes is sufficient, and they can then be used in the soup.

Baking soda can also help soften peas. Just add a pinch to the water, and the dish will take just about an hour. Then, place the bowl with the peas in the microwave and cook on full power for 10 minutes. After this time, remove the bowl and let it stand for 30 minutes. You can also add baking soda during cooking. This way, the pea husks will soften at an express pace.

Ingredients:

• 450 grams of dried, split peas,
• 1 litre of water,
• 1 litre of meat broth,
• 2 carrots,
• 350 grams of smoked pork (e.g., lean bacon),
• 2 onions,
• 2 potatoes,
• 1 tablespoon of butter,
• 2 tablespoons of oil,
• Salt and pepper to taste,
• 2 bay leaves,
• 2 teaspoons of dried savoury,
• 1 teaspoon of cumin,
• 2 teaspoons of marjoram.

Preparation method:

1. Rinse the peas and soak them in boiling water for 10 minutes. Then drain and cover with water and broth. Peel and dice the vegetables. Dice the smoked pork into small cubes.
2. Add all ingredients to the pot with the peas: carrot, onion, smoked pork, spices (including cumin), and bay leaves. Cook covered for about an hour.
3. After an hour, add the diced potatoes and cook for another 15-20 minutes until all ingredients are soft.
4. Before serving, season the soup with salt and pepper to taste. Remove the bay leaves.

It's worth seasoning the soup with marjoram or thyme to prevent discomfort and a bloated stomach.