Ähzezupp

Ingredients for 4 servings:

• 500 g peas, green
• 2 onions
• ¼ celeriac
• 2 carrots
• 1 stalk(s) leek
• 300 g potatoes
• 1 liter vegetable broth
• 1 slice(s) bacon, streaky
• 1 bunch of parsley
• ½ tsp marjoram, dried
• 1 bay leaf
• 4 Mettenden, smoked
• salt and pepper
• 1 tbsp hot mustard (not Düsseldorf mustard, it’s a Cologne recipe)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 10 minutes

Pea soup

Soak the dried peas overnight in two liters of water. The next day, add the soaking water to the soup and simmer on low heat for two hours. Clean and finely chop the onions, celery, carrots, and leeks, peel and dice the potatoes, and add everything to the peas. Top up with stock as needed and simmer for about 15 minutes. Meanwhile, fry the bacon until crispy. Finely chop the herbs and slice the mettenden sausages, not too thinly. Add to the soup. Season to taste with salt, pepper, and mustard and bring back to a boil briefly. Serve with fresh brown bread.