Sopa de Ervilha (Timorese Split Pea Soup)
The Quirky Foodster Team
Ingredients
- Dried split peas — 300 g (1½ cups)
- Smoked pork or bacon, diced — 150 g (5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Carrot, diced — 1
- Potato, diced — 1
- Water or stock — 1.5 L (6 cups)
- Bay leaf — 1
- Salt and black pepper, — to taste
- Olive oil — 15 ml (1 tbsp)
Method
- Rinse the split peas and set aside.
- Heat olive oil in a large pot over medium heat. Add the smoked pork or bacon and cook until lightly browned, about 5 minutes.
- Add onion and garlic, cooking until softened, about 4 minutes.
- Add split peas, carrot, potato, water or stock, and bay leaf.
- Bring to a boil, then reduce heat and simmer, partially covered, for 45–50 minutes, stirring occasionally, until the split peas and vegetables are very tender and the soup has thickened.
- Remove the bay leaf. For a smoother soup, blend part or all of the mixture with an immersion blender, or leave rustic and chunky as preferred.
- Season with salt and black pepper to taste, and serve hot.
Introduction: Sopa de ervilha, a hearty split pea soup, traces its roots to Portuguese colonial cooking, adapted over generations with local Timorese seasoning.
Cultural Background: Sopa de ervilha, a hearty split pea soup, traces its roots to Portuguese colonial cooking, adapted over generations with local Timorese seasoning. It’s a warming, filling soup commonly served for lunch or dinner, especially appreciated in the cooler highland regions of Timor-Leste.
Tips: Stir the soup occasionally during the long simmer, as split peas can settle and stick to the bottom of the pot.
Variations: A fully vegetarian version omits the pork, using vegetable stock and a splash of smoked paprika for a similar smoky depth.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen, as the soup thickens considerably when chilled.
FAQs:
Q: Can I use canned split peas?
A: Split peas are typically sold dried; canned versions are uncommon, but if available, reduce simmering time significantly.
Q: Is sopa de ervilha gluten-free?
A: Yes, as written it contains no gluten ingredients.
Q: Can I make this soup in a pressure cooker?
A: Yes, this can significantly reduce cooking time to about 20 minutes under pressure.
- Dried split peas — 300 g (1½ cups)
- Smoked pork or bacon, diced — 150 g (5 oz)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Carrot, diced — 1
- Potato, diced — 1
- Water or stock — 1.5 L (6 cups)
- Bay leaf — 1
- Salt and black pepper, — to taste
- Olive oil — 15 ml (1 tbsp)
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