Pea soup

Ingredients for 8 servings:

• 1 pkt. bacon, streaky, diced (double pack from the discounter)
• 1 ½ kg peas, shelled
• 2 stalk(s) leeks
• ½ celeriac
• 10 carrots
• 2 liters of vegetable broth
• 2 liters of beef broth
• 8 large potatoes
• salt and pepper
• nutmeg
• e.g. thyme or rosemary
• e.g. sausages, smoked pork or bacon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean, wash, and chop the vegetables and potatoes. In a large soup pot, fry the diced bacon without any fat. Once the bacon is cooked, add the stock, shelled peas, and diced vegetables, including the potatoes, and simmer everything over medium heat for a good two hours. Don’t forget to stir occasionally! Especially when the peas are breaking down and the soup thickens, it’s important to stir frequently to prevent the soup from burning. It’s okay if it sticks a little, but it shouldn’t burn. When the soup has the right consistency, season with pepper, salt, and nutmeg, and add a little thyme or rosemary, if desired. If desired, you can also cook smoked pork or bacon, or add sausages to the finished soup.