Pea Soup

Ingredients

• 400 g dried split peas
• 2 EL olive oil
• 200 g smoked bacon, diced
• 2 carrots, diced
• 1 Stange leek, in rings
• 1 Zehe garlic, minced
• 1.5 L vegetable or meat broth
• 200 g smoked pork
• 4 sausages (e.g., bockwurst or frankfurters)
• 2 EL fresh parsley, chopped
• Salz und Pfeffer salt and pepper

Instructions

1. Soak the dried split peas in cold water overnight or for at least 4 hours. Afterwards, drain and rinse thoroughly.
2. In a large pot, heat the olive oil and fry the diced smoked bacon until crispy. Remove the bacon from the pot and set aside.
3. In the remaining fat, sauté the diced carrots and leek for 5-7 minutes until they soften. Add the minced garlic and cook for another minute.
4. Add the soaked peas, broth, and smoked pork to the pot. Bring everything to a boil, then reduce the heat and simmer covered for about 45-60 minutes, until the peas are very tender. Remove the smoked pork when cooked through and set aside.
5. Cut or shred the cooked pork into bite-sized pieces. Partially blend the soup with an immersion blender to achieve a creamy consistency, leaving some peas whole.
6. Slice the sausages and add them to the soup along with the diced pork and crispy bacon. Simmer for another 10 minutes to heat everything through and combine the flavors.
7. Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.

Nutrition