'375g of dried green peas'
'750g pork shank'
'1 bay leaf'
'2 sprigs of thyme'
'1 onion'
'Half salsão (the white part)'
'3 leek stalks'
'Half a kilogram of carrots'
'Half a kilogram of potatoes'
'Salt and pepper to taste'
'375g of dried green peas'
'750g pork shank'
'1 bay leaf'
'2 sprigs of thyme'
'1 onion'
'Half salsão (the white part)'
'3 leek stalks'
'Half a kilogram of carrots'
'Half a kilogram of potatoes'
'Salt and pepper to taste'
Select the green peas, rinse them, and soak them in water overnight
The next day, cook the green peas in 2 liters of water with the pork shank
Tie the bay leaf and thyme sprigs into a bundle with the onion and add it to the soup
Let it simmer for 1 hour and 30 minutes
Wash the carrots, peel the potatoes, and add them to the soup along with the leek stalks and salsão
Taste and adjust seasoning as needed, then let it simmer for 40 more minutes
Remove the pork shank, vegetables, and potatoes from the pot
Pure half of the soup using a blender, and chop the vegetables and potatoes into small pieces
Remove the meat from the pork shank bones and cut it into slices
Add everything back to the soup, then reheat it as needed
When serving, be sure to remove the onion
To soak green peas overnight, wash them, put them in a pot, and cover them with water
Cover the pot and let it sit for 6-8 hours
One more reminder: if you simmer for just two minutes before soaking, the green peas will not become bitter or the skins will not harden.
