Franconian pea porridge

Ingredients for 4 servings:

• 400 g peas, dried
• 1 bunch of soup vegetables
• 1 onion(s)
• 40 g fat
• 20 g flour
• 1 pinch of salt
• 1 pinch(s) of pepper
• 100 g bacon, streaky

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Wash the peas and soak them overnight in about 1.5 liters of cold water. Wash and trim the soup vegetables, chop them finely, and add them to the peas. Cook for about 1-1.5 hours until soft (the cooking time depends on the size and age of the peas). Pass the cooked peas through a fine sieve or puree them in a blender. For the roux, slice the onions into rings, heat them in the fat, stir in the flour, and fry them with the onion rings until lightly browned. Add the pea porridge, bring back to a boil, and season with salt and pepper. If desired, you can briefly fry the diced bacon and sprinkle it over the prepared pea porridge. Serve as a snack or as a side dish to roasts.