Meaty Pea Soup

So how did I use yesterday’s fried guanciale? After letting it fry in its own fat, it ended up being a healthy soup altogether, kinda. Well, that was the plan, except that I did start with a very unhealthy product of cured pork cheeks. 🙂

I wasn’t able to take a picture because I was too hungry and eating-focused (instead of picture-taking-focused) once I finished it. I did use the recipe in the packaging as some kind of guide. And I am glad I did.

Linked from another site (YUMKID.com), split peaMeaty Pea Soup

3 strips of guanciale (measured the same way as bacon, diced)
1/2 chicken breast, diced
1/2 link of chorizo de bilbao, diced
1 onion, diced
5 cloves of garlic, smashed and chopped
1/2 cup minced carrot
1/2 cup dry split pea
1/2 cup lentils
stock, to your preference, about 4 cups
5 saba bananas, cut into 1 inch cubes
salt
pepper

In a hot pot, place the guanciale, and add a few tablespoons of water. Allow this to cook the guanciale and render the fat on its own. Once crispy, set aside the fried pieces of pork. Add in the chorizo and the chicken, moving it about, and let this cook. Once cooked, add in the aromatics and carrots. Add in the stock as well followed shortly be the legumes of lentils and peas. Let this cook for 10 minutes (I used quick cook peas and lentils), but I really like the al dente bite of green peas and lentils. Adjust the liquid to your preference. Though this is supposed to be a thick chunky soup, I really prefer it with some soup. Lastly, add the bananas. This will add a sweetness that is welcoming to the heavy, meaty flavor of the dish.

Once serving, top with the fried pieces of guanciale. 🙂

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