Creamy Pea Soup with Smoked Meats and Garlic Toasts

Start by preparing the peas: pour 2 cups of boiling water over them and cook, covered, for about an hour, stirring occasionally and adding more boiling water as needed. Meanwhile, place the pork ribs in a pot with 2.5 liters of water, bring to a boil, and carefully skim off any foam.

Peel the potatoes, carrots, and celery root. Dice the potatoes and place them in a bowl of cold water. Lightly char one onion, one carrot, and the celery root in a dry, hot pan for 6 minutes. Add them to the ribs and cook for another hour. Ten minutes before the end of cooking, add peppercorns and a bay leaf. Remove the ribs, strain the broth, and return it to medium heat. Separate the meat from the bones and set aside.

Add the soaked peas to the strained broth and cook for 10 minutes. Chop the remaining vegetables and add them to the soup. Bring to a boil and cook for 30 minutes. Then add the tomato paste, stir thoroughly, and cook for another 5 minutes.

Using a blender, purée the soup until smooth. Return the meat, separated from the smoked ribs, to the pot and season with salt and pepper to taste. Bring the soup to a boil and immediately remove from heat.

Prepare aromatic toasts. Peel and crush the garlic. Heat the olive oil, but do not bring it to a boil. Place the garlic in the oil and leave it covered for 10 minutes to infuse with the aroma. Toast the bread in a toaster until golden brown. Drizzle the finished toasts with garlic oil and serve with hot soup.