Pea soup à la Mariawald

Ingredients for 8 servings:

• 3 cubes of meat broth
• 2 liters of water
• 1 pork rib
• 1 Mettwurst
• 375 g peas, green, shelled
• 1 bunch of soup vegetables
• 3 large potatoes, floury
• 1 tbsp parsley, chopped
• Maggi, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

thick pea soup in the Eifel style

Dissolve the stock cubes in the water. Wash the ribs under running water and pat dry. Pierce the sausages several times with a fork. Add the peas, ribs, and sausages to the stock and bring to a boil. Skim off the skims and simmer for about 45 minutes. Clean the soup vegetables and cut them into small pieces. Peel the potatoes and dice them as well. Add both ingredients to the soup, bring to a boil briefly, and then simmer for another 30 minutes. Remove the ribs and sausages and chop them. Return the sausages to the soup and puree them. Add the meat and parsley. If the soup isn’t flavorful enough, add a little Maggi to taste. Serve with frankfurters and farmhouse bread. Tastes best after reheating several times!