John Myers
Contents
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Ingredients
- 2 Cured pork knuckle
- 1 bunch Soup vegetables
- 1 Onion
- Salt
- Colorful peppercorns
- 2 Bay leaves
- 8 Allspice grains
- 500 g Green split peas
- 250 g Potatoes
- Honey
Instructions
- Place the pork knuckles in a large saucepan, clean the soup vegetables, cut them into small pieces and add the peeled and coarsely chopped onions to the saucepan, add the spices, pour in about 5 liters of water and cook for approx. 90 minutes.
- Now take the pork knuckles out of the broth and set aside, peel the potatoes, cut them into small pieces and add them to the broth with the peas, and cook for another 90 minutes.
- Brush the pork knuckle rind with honey and fry the pork knuckles in the oven under the grill until crispy brown.
- Process the peas, potatoes and the rest of the vegetables into a puree with a hand blender and serve with the grilled pork knuckles and sauerkraut (see my Kb).
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 14.7gProtein: 2gFat: 0.2g
