Pea Soup with homemade chicken stock

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Fried onion

1. 4
   Heat the oil in a pot over medium heat.

   StovePot
2. 5
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 6
   Add the legumes, stock and water and bring to a boil.

   Stove
2. 7
   Turn down the heat and simmer with the lid slightly open 45 minutes, until the legumes is tender.

   Stove
3. 8
   Blend the soup with a stick blender until smooth.

   Stick blender

   💡Legumes cooked until they fall apart, like red lentils and split peas, blend with a stick blender into a velvety soup without cream.
4. 9
   Season with salt and black pepper, taste and adjust.
5. 10
   Toast the slice of bread, rub with the garlic clove and serve alongside the soup.

   Pop-up toaster