Pea soup

Ingredients for 6 servings:

• 500 g split peas, dried, green
• 1 pork knuckle(s), cured (ham), approx. 1 – 1.2 kg total weight
• 300 g smoked bacon, lean, diced
• 3 tbsp salted soup vegetables for the broth
• 1 tbsp lard
• 3 m.-sized carrot(s), peeled, halved and cut into half slices
• 200 g celeriac, finely diced
• 1 large leek(s), cut into fine half rings
• 1 large onion(s) with skin, halved
• 500 g potatoes, waxy, peeled, weighed, diced
• 2 stalks of lovage, fresh, alternatively 1 tbsp dried
• 2 bay leaves
• 3 tbsp, sautéed mustard, hot
• Salt and pepper, white, from the mill
• 1 tsp marjoram, dried
• e.g. parsley, flat, freshly chopped or some finely chopped spring onion greens
• 2 Mettwurst, smoked, sliced, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Vinis genuine Cologne Ähzezupp, also called Gesinnungssuppe in Cologne

Place the peas in 3-4 liters of unsalted water with the rind, any remaining rind, the halved onion, bay leaves, and lovage. Bring to a boil and simmer for about 2.5 hours. Tip: If using unshelled peas, soak them in unsalted water the night before. In the meantime, prepare the vegetables and potatoes. Remove the boiled rind, the halved onion, lovage sprigs, and bay leaves. Remove the rind and let cool slightly. Briefly roast the salted soup vegetables in a little lard in a separate pot or pan and deglaze with a little water. Add to the peas. Add the vegetables and diced potatoes, pour in 1-1.5 liters of water, and simmer for another 40 minutes. Be careful, pea soup tends to burn if not stirred regularly! Once the ham has cooled slightly, remove the rind, remove the meat from the bone, cut it into pieces, and return it to the pea soup. Fry the bacon cubes in a pan and fry until crispy. Add the fat and bacon cubes to the soup. Season with pepper and mustard and a little more salt if desired. Add a little marjoram to the soup if desired. Just before serving, freshly chopped parsley doesn’t hurt either. If you like, you can also add two sliced ​​Mettenden sausages to the soup and let them simmer for the last 15 to 20 minutes. Pea soup tastes even better reheated, but should be cooled quickly after cooking and kept well refrigerated. Otherwise, it is likely to go bad within 24 hours, especially in warmer weather or when there is a risk of thunderstorms. Serve with a Röggelchen (small roast pork) and a delicious Kölsch (local beer)!