Pea soup

Ingredients for 22 servings:

• 1 ½ kg dried peas, green
• 400 g celeriac
• 800 g carrot(s)
• 3 m.-sized onion(s)
• 1 leek(s)
• 700 g floury potatoes
• 800 g bacon
• 6 bay leaves
• 300 g Mettenden
• 450 g Cabanossi
• 1 tsp marjoram, shredded
• some rosemary, ground
• ½ tsp lovage powder
• 1 tsp thyme
• 5 ½ liters beef broth, strong, about

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 40 minutes

Soak the peas for about 5 hours in enough, but not too much, water. Cut the vegetables into small cubes or thin slices. Separate the rind from the bacon, but it will be cooked with the bacon. Dice the bacon. Dice the mettenden and cabanossi. Place the peas, soaking water, and all the ingredients except the cabanossi and potatoes in a sufficiently large pot. Add the stock until all ingredients are covered. Bring to a boil. Depending on the cooking time of the peas, add potatoes and cabanossi 20 minutes before the end of the cooking time and top up with more stock and water if necessary. Always add just enough to cover everything. When the peas are cooked and have the desired bite, the soup is ready. I always like to give the soup a quick hand blender, as I like a certain creaminess.