This version of pea soup turned out quite well, so I am writing it down so I don’t forget.
250g Dried Marrowfat Peas*
1 Piece Smoked Pork Hock
1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
1 Teaspoon Paprika
pinch of Cayenne Pepper
Dry White Wine or Vermouth
Salt and Pepper
Sift peas for possible debris and rinse. Soak dried peas overnight in twice the amount water as peas. Pour peas and water into a pan and add the pork hock and bouquet garni. Bring to a boil and reduce heat to simmer until tender, (probably about 3 hours, depending on the age of the peas,) adding liquid as necessary.
Heat another large pan and saute the vegetables and spices in butter. Deglaze pan with Wine or Vermouth and remove from heat.
When peas are tender, remove pork hock and bouquet garni. Puree peas in a blender or food processor. Add pureed peas to vegetables and stir to combine. Remove any meat from hock, chop and add to soup. Bring to a simmer, adding more liquid if necessary. Check seasonings and add Salt and Pepper to taste. Garnish with a dollop of sour cream and serve with crusty bread.
Makes about 2 quarts.
*Available at specialty shops catering to expatriates from the UK. Split peas would be OK, too, but not as flavorful.