Pea soup with pig tails

Ingredients for 10 servings:

• 1 kg peas, green, dried
• 1 kg pig tails
• 500 g smoked bacon
• 5 Mettenden
• 500 g potatoes, diced
• 600 g soup vegetables, diced
• 1 large onion(s), diced
• 4 tbsp, heaped stock, granulated
• salt and pepper
• 8 bay leaves
• 2 tsp, heaped marjoram, dried
• 2 tsp, heaped thyme, dried
• 3 tbsp lovage, finely chopped

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 6 hours; Total time approx. 19 hours

Soak the peas in water for at least 12-24 hours. Boil the pig’s tails, bacon, and sausages in plenty of water for about 2.5-3 hours. Peel the skin off the tails and remove the bones. Cut the meat into small pieces and the bacon into cubes. Thinly slice the sausages and return the ingredients to the broth. Add the soaked peas and cook for 3 hours. Add the potatoes and finely chopped vegetables. Cook for 30 minutes, adding water if necessary. The soup should have a creamy consistency. Makes about 7-8 liters of the finest pea soup.