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Hearty pea soup with smoked pork

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 tbsp butter or margarine
  • 300 g peas, dried green split peas
  • 500 g smoked pork neck with bone
  • 1 tsp marjoram, dried
  • 3 bay leaves
  • 200 g carrot(s)
  • 375 g potatoes
  • 1 stalk(s) leek
  • 2 sausages, Krakauer (or Vienna sausages)
  • Salt
  • pepper
  • possibly marjoram, fresh for sprinkling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the onion. Heat the fat and sauté the onion. Then deglaze with about 1.5 liters of water. Add the peas, smoked pork, and herbs and cook for about 1 hour. In the meantime, clean and peel the vegetables, cut the leek into rings, slice the carrots, and dice the potatoes. After about 30 minutes, add the vegetables to the soup and cook. Then remove the smoked pork from the soup and dice it, thinly slice the sausages, add both back in, and heat through. Season with salt and pepper and sprinkle with fresh marjoram, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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