John Myers
Marco’s Pea Stew
The perfect marco’s pea stew recipe with a picture and simple step-by-step instructions.
- 500 g Dried split peas
- 150 g Celery root
- 150 g Carrots
- 1 pole Leek
- 2 size Butcher onions
- 300 g Floury potatoes
- 200 g Smoked pork belly
- 20 g Lard
- 1 heaped tsp Dried marjoram
- 1 bunch Fresh smooth parsley
- 2 liter Water
- 8 tsp Grained vegetable broth
- Pepper salt
- 3 Mettwürste or Wiener
- Melt the lard in a large saucepan on a low heat. Add the finely diced pork belly and leave it out slightly. Then sauté the finely chopped onions until they are translucent.
- Add diced carrots, celery, chopped leek and 1 teaspoon vegetable stock and sauté at a higher temperature. Stir in finely chopped parsley.
- Add one liter of water. Stir everything. Now add the peas while stirring. Add the rest of the water. Bring everything to a boil. Add 7 teaspoons of vegetable stock and 1 teaspoon of marjoram and simmer on low heat.
- After about 20 minutes add the diced potatoes and simmer for another 30 minutes (stir occasionally) If you like, puree the soup.
- Season to taste with pepper and salt. Put the Mettwurst or Wiener, warmed in water and cut into slices, on a plate and serve the soup on top.
- Of course, you can also use unpeeled peas, but these must be soaked for about 12 hours beforehand.
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