Narrow Pea Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g peas, dried
- 250 g bacon (pork belly)
- 420 g carrot (s), finely diced
- 180 g celery, finely diced
- 2 ½ liters water
- 1 leek, cut into rings
- 25 g salt
- pepper
- some lovage (Maggi herb)
- 1 bay leaf
- 2 teaspoons marjoram or oregano
- 3 onion (s)
- 1 pork knuckle (s), cured
- 500 g potato (s), floury boilin
- 8 Bockwurst
- 6 rolls
- Mustard, hotter
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Soak the peas in cold water for 12 hours.
- Then boil them alone without salt in a large saucepan in cold water for about 1/2 hour. Now add the cleaned and cut vegetables and the pork knuckle as well as the herbs, spices and 2/3 of the smoked pork belly to the peas. Bring to the boil and stir well again and again.
- In the meantime, peel the potatoes, grate them roughly and add to the pot about 30 minutes before the end of the cooking time. Get the pork knuckle and the pork belly (or a few paws) out of the soup, separate the meat from the bone and cut into bite-sized pieces, then add to the soup again. Cut two sausages into small slices and add them to the soup as well.
- Peel half of the onions, cut into small pieces and fry in a little fat until golden yellow with the remaining, finely diced pork belly and pour over the ready soup.
- Before serving, season with salt and pepper and sprinkle with chopped parsley.
- I also serve delicious hot sausages with spicy mustard, which still have to crack when you bite into them, and also rolls. Heat the sausages in the soup in the last 10 minutes before the end of cooking.
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