Summary

Ingredients

• 500 g peas, dried reen
• 250 g peas, frozen reens
• 0.25 ¼ celeriac, diced medium-fine
• 4 carrots, finely diced
• 1 leek, cut into medium-fine slices
• 3 medium potato (s), waxy in cubes
• 2 medium onion (s), cut into large cubes
• 3 tablespoon clarified butter
• 3 tablespoon sugar
• 3 cloves garlic, fresher in fine slices
• some ginger, fresher, finely diced
• 1 bunch parsley, smooth, finely chopped with stems
• 1 twig (s) lovage, roughly cut
• 2 bay leaves, dried (or even better fresh, if available)
• 0.5 teaspoon ½ cumin, whole
• Chicken broth (at least 1.5 liters)
• Salt and pepper, freshly ground
• 4 slices pork belly, smoked streaky, in one piece
• 8 sausages, Mettenden (also called cooked sausage or cabbage sausage)

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Instructions

1. The dried peas are placed in a wide pot and filled with water so that the water level is approx. Three cm above the peas. Now soak overnight for at least 12 hours.
2. If necessary, add water the next day so that the peas are completely covered with water. Now add the lovage, bay leaf, ginger and cumin and let it boil briefly. Then simmer under the lid over low heat for about an hour.
3. In the meantime, clean the vegetables (celery, carrots, leeks, potatoes, onions) and prepare them according to the list of ingredients. Heat the clarified butter in a pan and first allow the garlic slices to turn glassy briefly and then add the vegetables and sprinkle with the sugar.
4. Fry vigorously and let the sugar caramelize slightly. As soon as the vegetables are browned and toasted aromas have formed, deglaze with a little chicken stock and add to the peas in the saucepan and stir everything thoroughly. Also add two slices of pork belly to the saucepan and fill up with the broth so that everything is very lightly covered with liquid. Let boil once and then simmer gently under the lid for another 90 minutes, stirring occasionally. At the end of the cooking time, remove the bacon, cut into small cubes and put back in the soup. Now add the cooked sausages / Mettenden and the frozen green peas to the soup and let them warm up over a very low heat for about 20 minutes. Now season to taste with salt and pepper according to your personal taste. It is important to only add salt at the end, as salt is added to the soup from the cooked sausages and the chicken stock has already brought salt.
5. The remaining bacon is cut into large cubes and fried in a pan until crispy. Drain the fat on a piece of kitchen paper.
6. Now serve the soup with a boiled sausage on each preheated plate, sprinkle with a few fried bacon cubes and finally garnish with the parsley.