Green pea soup with smoked pork knuckle

Ingredients:

Soup

• 450 g green split peas, sorted and washed
• 2 smoked knuckles
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 large onion, coarsely chopped
• 10 fresh sprigs of parsley
• 4 fresh sprigs of thyme
• 1 bay leaf
• 6 cups lightly salted chicken broth or water (or a mixture of both)
• A simple salad to serve

Simple salad

• 8-12 large handfuls of mixed small salad greens (about 450 g)
• Extra-virgin olive oil
• Vinegar (balsamic, wine, or apple cider vinegar, but not white distilled)

Preparation:

1. Combine the peas, carrots, celery, and onion in a large soup pot or Dutch oven. Tie the parsley, thyme, and bay leaf together with kitchen string. Add the peas, broth, and 1 teaspoon of salt to the pot. Bring to a boil over high heat. Reduce the heat, cover, and simmer until the peas are tender, 50 minutes to 1 hour.
2. Remove the pan from the heat and transfer the shanks to a bowl to cool. Remove the meat, discarding the bones, fat, and skin. Dice the meat. Remove the herb bundle from the soup and discard.
3. Using an immersion blender, puree the soup until smooth (or in batches in a regular blender). Bring the soup to a boil with the meat, season with salt and pepper to taste. Ladle into warm bowls and serve with a simple salad.
4. Simple salad:
   
   Soak the salad greens in a large bowl of cold water for about 5 minutes. Rinse and place them in a herb dehydrator, being careful not to crush the greens. Squeeze out the excess water. If you don't have a dehydrator, place the salad greens on a clean towel and gently pat dry. If the greens look wilted, you've probably added too much dressing. Add another handful of greens and toss again..
5. Place the greens in a large bowl. Drizzle with 3 tablespoons of olive oil. Drizzle with 1 tablespoon of vinegar. Season with salt and pepper to taste. Using tongs or two forks, toss the salad until all the greens are lightly dressed. Transfer to 4 salad plates and serve immediately.