Pea soup from the Römer

Ingredients for 6 servings:

• 500 g smoked pork neck, cured
• 2 m.-sized onion(s)
• 3 garlic cloves
• 2 tbsp butter
• 6 m.-large carrot(s)
• 400 g potatoes
• 2 bay leaves
• 1 liter meat broth or vegetable broth
• 5 peppercorns
• 3 grains of allspice
• 1 cup of sweet cream
• 400 g peas, frozen
• salt and pepper
• nutmeg
• 1 jar Bockwurst or Wiener

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Soak a large Roman pot in water for 1/4 hour. Wash the smoked pork neck and pat dry. Place it in the Roman pot, add 1 quartered onion, 1 garlic clove, and 2 roughly chopped carrots. Lightly crumble the bay leaf and place it in a tea infuser or tea bag along with the allspice berries and peppercorns. Place the egg with the meat and pour in the broth until the meat is covered. Place the Roman pot in a cold oven. Set the oven to 180-200°C (low for fan-assisted cooking, and higher for top and bottom heat). After 15 minutes, reduce the heat to 160-180°C. In the meantime, peel the carrots and potatoes and cut them into small cubes. Peel the last onion and garlic cloves and chop them as finely as possible. Sauté the onions and garlic in butter. When the onions are translucent, add the diced potatoes and carrots and cook for a few minutes. After a total of 1/2 hour, remove the meat from the oven. Remove the meat from the pot. Remove the spiced egg; it will not be used anymore. Pour the liquid through a sieve. You will still need the broth. Place the pre-cooked vegetable mixture in the Roman pot. Cut the meat into cubes and add it. Then pour in the hot broth until everything is just covered. Place the pot in the oven for another 30 minutes. After this time, mix in the frozen peas and cream. Bring everything back to the boil briefly in the oven. Meanwhile, slice the sausages. Remove the stew from the oven. Season with pepper, salt, and nutmeg. Add the sausages and let everything stand for about 5 minutes. When the sausages are warm, the stew is ready.