Dried peas soup

INGREDIENTS for 4 PERSONS 250 g of dried peas, a pig's feet, an onion studded with cloves, 2 a sprig garnish (thyme, bay leaf and parsley bound with a cord), 1 garlic clove, chopped 2 carrots, 2 slices leeks (white part only), one tablespoon of cumin seeds, onion, 25 g butter, a teaspoon of paprika, chervil for decoration, salt and pepper.

Rinse and drain the peas.

In a saucepan add 1, 5 l water, peas, carrots, leeks, peeled and crushed garlic, onion steccata, the bouquet garni, cumin and bring everything to a boil.

Soak up the pig's feet.

Cook for 30 minutes over low heat, uncovered, skimming regularly.

Cover and simmer for 30 minutes over low heat.

Drain the pork leg, let cool and remove the pulp that cut into small pieces.

Peel and chop the remaining onion.

In a saucepan melt the butter and Brown the onion for about 10 minutes over low heat.

Remove from casserole onion steccata and the bouquet garni.

With an immersion Blender, puree the soup and add the paprika, salt and pepper and bring to the boil.

Spread the onion fried in deep plates, pour the soup and garnish with Chervil.

Served piping hot.