Recipe: Split Pea Soup with Flanken, Allergen-Free, Nut-Free, Gluten-Free
|Split pea soup with flanken and steamed rice|
I couldn’t really find a great pea soup with flanken recipe in my Google searches, so I adapted my vegan pea soup recipe by adding meat and it worked, beautifully! Beef short ribs, if you haven’t had them before are luscious. (I have made them here and here, go make braised short ribs right now, so good!) Beef short ribs (flanken or English cut) added to pea soup are a super succulent velvety addition. Not too fatty and as you control the salt, I liked this soup more than my memories of pea soup with ham hocks (which can get very salty and fatty fast). I served mine with steamed rice and without. There were four, generous one cup portions with about 1-2 ounces of meat per portion. Ugh SO GOOD!
|Close-up of split pea soup with flanken and steamed rice. DROOL!|
Makes 4 one-cup servings (recipe can be doubled easily for more)
1 pound beef flanken (flanken = short ribs cut crosswise. English cut short ribs can be substituted as well)
1.25 cup dried green split peas, sorted and rinsed (or half of a 1 pound bag)
1 small onion chopped
2 carrots, sliced
1 fat garlic clove, minced
1 bay leaf
Salt, pepper to taste
In a large, heavy bottomed pot, on medium high heat, add a glug or two of oil and brown the meat on both sides, salting each side generously as it browns.
Take the meat out and place on a plate while you sauté the onion until fragrant. Add chopped carrot, sauté for a few minutes, then add minced garlic and sauté until all is fragrant. Add bay leaf, rinsed peas, meat and any of its juices and about 6 cups of water, enough to cover the mixture.
Bring all to a boil and then simmer.
Around two hours check the meat, it should be falling away from the bone or the bones have slipped out, that's when you'll know it's done. Mine took 2.5 hours. Remove the cooked meat and shred it. Taste the soup for seasonings and adjust it. Add the meat back in, stir and serve!
|Here's the meat cooked and out for the soup, about to be shredded|