Summary

Ingredients

• 1 kg pork knuckle (s), fresh
• 200 g bacon, smoked and mixed
• 300 g peas, reen
• 1 leek
• 1 large carrot
• 1 bunch parsley, smooth
• 1 celeriac
• 1 onion (s)
• 4 large potato (s)
• salt
• 8 pepper-grains
• 1 bay leaf
• marjoram
• 2 teaspoons mustard, medium hot
• 4 teaspoon vegetable stock, instant

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Instructions

1. Soak the peas in cold water for 12 hours overnight. Salt the pork knuckle and sear it on all sides in a soup pot. Fill up with water and add the vegetables and spices that have been chopped up beforehand. Let simmer for 2 hours. Then remove the knuckle of pork and pour the broth through a sieve.
2. Now add the peas, soaked overnight, to the broth (without the soaking water!). Peel and chop the potatoes and put them in the pot. Cook after half an hour, season with salt, but not too much, that`s where the bacon comes. Let cook for another hour.
3. In the meantime, cut the bacon into cubes and fry them in a pan until crispy, then put them in the pot. Season the whole thing with salt again. And finally, of course, stir the pork knuckle (cut into bite-sized pieces) into the now creamy soup. Now you can of course also eat delicious crispy sausages, but it`s a matter of taste.
4. Finally, just brush fresh bread with strong butter and a strong shot of Maggi on your plate (this is a must for us on the Lower Rhine, the one with the Maggi) and the feasting can begin!