Summary

Ingredients

• 500 g peas, dried
• 2 onions)
• 1 leek
• 2 carrot (s)
• 1 celeriac
• 1 tablespoon margarine
• 1 liter vegetable broth
• 4 large potato (s)
• 3 tablespoon lovage, fresh, finely chopped
• 4 sprigs thyme, fresh, finely chopped
• 2 sprigs marjoram, fresh, finely chopped
• 1 pinch (s) herbs from Provence, dried
• salt
• pepper
• Smoked salt (hickory)

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Instructions

1. Soak the dried peas (not split peas) with 2 liters of water in a closed pot for 12-24 hours. For this I always use the pressure cooker in which I will cook them.
2. Boil the peas in the pressure cooker for about 20 minutes and then leave to cool in the closed pot.
3. Clean, peel and wash the vegetables. Cut the onions into small pieces, dice the carrots and half of the celery and the leek into thin half rings. Cut the remaining celery into 4 large pieces. Leave out the margarine over medium heat and sauté the chopped vegetables in it.
4. Peel the potatoes and cut into cubes. Pour in the vegetable stock, add the large pieces of celery, the potatoes and the herbs. If necessary, take a little more lovage, it can taste a lot with pea soup. Simmer for 20 minutes with the lid closed, then add the peas and the cooking water, bring to the boil briefly and season with salt and pepper, add a little smoked salt if necessary.
5. Let the soup cool down and leave to stand for 24 hours. The next day, remove the large pieces of celery and heat the soup. It can start quite easily, but it should not burn under any circumstances. Simmer for a few minutes and serve hot.
6. Cooked sausages go very well with this.