Rhenish pea soup

Ingredients for 7 servings:

• 250 g peas (green split peas)
• 7 m.-sized potatoes
• 500 g smoked pork chop
• 100 g bacon, streaky
• 2 stalk(s) leeks
• 2 large carrots
• 2 onions
• salt and pepper
• Clarified butter
• 3 liters of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely dice the onions. Sauté in hot clarified butter, then add just under 3 liters of water and bring to a boil. Add the whole smoked pork chop and streaky bacon and simmer for 30 minutes over medium heat with the lid closed. Meanwhile, peel and finely dice the potatoes. Trim and finely dice the leek. Peel and finely dice the carrots. After 30 minutes, add the vegetables and split peas (these do not need to be soaked) to the soup. Simmer for another 30-40 minutes. Remove the meat and cut into bite-sized pieces. Roughly mash the soup with a masher until the soup (it will then be more of a stew) has a creamy consistency. Season with salt and a little pepper. Season it now, as the meat has already released its flavor. Return the diced meat to the soup. Serve hot. I always add a little Maggi because I really like the flavor. But it’s not absolutely necessary.