Classic Pea Soup

Summary

Ingredients

• 500 g split peas
• 300 g smoked bacon, mixed
• 1 bunch soup greens
• 300 g potatoes, floury boilin
• 3 bay leaves
• 5 allspice grains
• 2 teaspoons marjoram, dried
• 2 liters poultry or vegetable stock, unsalted
• salt and pepper
• 2 tablespoon red wine vinegar or other aromatic vinegar
• 6 Wiener sausages or Mettenden or other sausages
• 1 large onion (s)
• 1 bunch leaf parsley

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Instructions

1. It is recommended to prepare the soup the evening or the day before the planned meal, but you can also prepare it on the same day.
2. Clean the soup greens and grate finely. Peel the potatoes and cut into approx. 1.5 cm cubes. Set aside in cold water. Put peas in a colander, rinse for a long time and drain.
3. Cut the bacon into approx. 1 cm cubes and fry them in a large saucepan over a medium-high flame until crispy. Add soup greens and crushed allspice grains and fry as well, using a spatula to loosen the roasted aromas from the bottom of the pot. When the soup greens are steamed, add the peas, bay leaves and unsalted broth or water. Add salted stock, powder or cubes later. Do not add any salt at this point so that the peas cook well. Cook the stew over medium heat for about 1 hour. Stirring occasionally. Now you can add the salted stock or stock powder or stock cubes, if no unsalted stock has been added beforehand. Season with salt and pepper and add the potatoes. Let simmer again for half an hour.
4. Season to taste with vinegar. It should be expected with about 2 tablespoon. Season again, as required, with salt and pepper.
5. Chop half of the parsley leaves and stir into the soup. The soup should now have a creamy consistency and only the potatoes and bacon should be chunky. If this is not the case, extend the cooking time by 15 minutes.
6. If you cooked for the next day, chill the soup.
7. Heat the soup on a low flame the next day. To serve, dice the onion and fry brown in a pan over medium heat.
8. Heat the sausages in a bowl or container with water that is no longer boiling from the kettle for approx. 7-10 minutes. Chop the rest of the parsley.
9. Pour soup into soup bowls, place on the sausages, sprinkle with the roasted onion and parsley.

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