Hearty pea soup

Ingredients for 3 servings:

• 150 g peas, dried
• 150 g smoked bacon, whole
• 100 g leek, cut into thin rings
• 100 g carrot(s) (roots), finely diced
• 150 g potatoes, diced
• 1 bay leaf
• 1 onion(s), finely diced
• 1 tbsp oil
• 50 g celeriac, peeled, whole
• 250 ml meat broth
• 250 g Mettenden (3 pieces)
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

Soak the peas in 1/2 liter of water overnight. The next day, bring the water and the peas to a boil. After about half an hour, add the bacon and cook for another half hour. Add the leek rings, diced carrots, diced potatoes, and bay leaf. Brown the diced onions in hot oil in a small pan, then add them to the soup. Add the celery stick. Add the meat broth and cook for another half hour. After this time, remove the celery stick, bay leaf, and bacon. Purée the soup either by hand with a masher or briefly place a hand blender in it. Chop the bacon into small pieces and return it to the soup along with the mettenden sausages. Season with pepper. Salt is usually not necessary because of the bacon and mettenden sausages. Finally, simmer for another half hour on the lowest setting, stirring occasionally. Serve hot.