Pea soup

Ingredients for 4 servings:

• 250 g peas, dried
• 1 ½ liters of water
• 80 g bacon, streaky, well smoked
• 1 medium-sized onion(s), finely chopped
• 150 g carrot(s), cleaned, diced
• 100 g celeriac, peeled, diced
• 300 g floury potatoes, peeled, diced
• 1 tsp marjoram, shredded, approx.
• Salt and pepper, white, from the mill
• 4 Vienna sausages
• 1 tbsp parsley, chopped, or more

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 9 hours 35 minutes

Wash the peas and soak them overnight in about 1.5 liters of water. Dice the bacon and fry in a pan, add the diced onion, carrot, and celery, and fry briefly. Add the peas and the soaking water and simmer for about 1 hour, stirring occasionally to prevent sticking. Then add the potatoes and marjoram and continue cooking. Once the potatoes are tender, season the stew to taste and heat the sausages until hot. Tip: If you like, you can also puree the stew, but without the sausages, of course. Sprinkle the parsley over the top. Serve with fresh, hearty farmhouse bread.