📝 About This Recipe
A staple of Rio de Janeiro’s colder nights, this Brazilian Sopa de Ervilha is a thick, velvety split pea soup infused with the deep, smoky essence of cured meats. Unlike its thinner European cousins, the Brazilian version is celebrated for its creamy texture and the savory punch of 'Paio' sausage and smoked bacon. It is a soul-warming dish that perfectly balances earthy legumes with the richness of traditional charcuterie.
🥗 Ingredients
The Base
- 500 grams Dried green split peas (rinsed and picked over for stones)
- 2 liters Water or Low-sodium chicken broth (hot)
- 2 pieces Bay leaves (dried)
The Smoked Meats
- 150 grams Smoked bacon (diced into small cubes)
- 200 grams Paio sausage (sliced into thin rounds; can substitute with Chorizo or Kielbasa)
- 200 grams Calabresa sausage (sliced into thin rounds)
Aromatics & Seasoning
- 1 tablespoon Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 4-5 pieces Garlic cloves (minced into a paste)
- 1/2 teaspoon Ground cumin (optional, for depth)
- to taste Salt (be cautious as meats are salty)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 2 stalks Green onions (thinly sliced)
- 1 handful Croutons (optional, for crunch)
👨🍳 Instructions
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1
Rinse the split peas thoroughly under cold running water until the water runs clear. There is no need to soak them overnight, but it can reduce cooking time by 10 minutes.
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2
In a large heavy-bottomed pot or a pressure cooker, add the split peas, 2 liters of water (or broth), and the bay leaves. If using a standard pot, bring to a boil, then reduce to a simmer and cover. Cook for about 40 minutes until the peas are very soft and starting to break down.
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3
While the peas are simmering, place a large skillet over medium heat and add the diced bacon. Cook until the fat has rendered and the bacon is crispy.
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4
Add the sliced Paio and Calabresa sausages to the skillet with the bacon. Fry them until they are beautifully browned and slightly crisp on the edges.
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5
Remove the meats from the skillet with a slotted spoon and set them aside, leaving about 2 tablespoons of the rendered fat in the pan (discard the rest or use olive oil if there isn't enough fat).
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6
In the same skillet, sauté the diced onion until translucent and golden, about 5-6 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
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7
Once the split peas are soft, remove the bay leaves. For a truly smooth Brazilian texture, use an immersion blender to puree the peas directly in the pot. If you prefer some texture, only blend half of the mixture.
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8
Add the sautéed onion, garlic, and all the browned meats (bacon and sausages) into the pot with the pureed peas.
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9
Stir in the cumin and black pepper. Taste the soup before adding salt, as the smoked meats often provide enough salinity.
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10
Simmer the soup uncovered for another 10-15 minutes. This allows the flavors of the smoked meats to penetrate the pea base and the soup to thicken to your desired consistency.
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11
If the soup becomes too thick (it will thicken as it sits), simply stir in a little more hot water or broth to loosen it up.
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12
Turn off the heat and stir in half of the fresh parsley and green onions.
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13
Ladle the hot soup into deep bowls. Garnish with the remaining fresh herbs and a drizzle of extra virgin olive oil if desired.
💡 Chef's Tips
For the most authentic flavor, try to find 'Paio' sausage at a Brazilian market; its unique smoky-sour profile is traditional. If you don't have an immersion blender, a potato masher works well for a rustic, chunky texture. Always add salt at the very end; the salt from the bacon and sausages intensifies as the liquid reduces. Make this a day in advance! Like most stews, the flavors develop and become much deeper after 24 hours in the fridge. If using a pressure cooker, the peas only need 15-20 minutes under pressure to reach the desired softness.
🍽️ Serving Suggestions
Serve with crusty French bread or 'Pão de Queijo' (Brazilian cheese bread) for dipping. A side of white rice is a common Brazilian way to make this a very filling meal. Pair with a crisp, cold Pilsner or a light-bodied red wine like a Pinot Noir to cut through the richness. Add a few drops of Brazilian malagueta pepper oil or your favorite hot sauce for a spicy kick. Top with crispy fried onions for an extra layer of texture and sweetness.