John Myers
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Pea Soup – Ideal for Cool Autumn Days
The perfect pea soup – ideal for cool autumn days recipe with a picture and simple step-by-step instructions.
For the broth:
- 3 lb Pork neck in one piece
- 1 lb Kasseler cutlet in one piece
- 1 Halved onion
- 1 teaspoon Black peppercorns
- 2 Bay leaves
For the soup:
- 1 Celery bulb
- 3 Leek sticks young
- 5 Carrots
- 2 Lovage branches
- 1 Onion
- 6 size Potatoes
- Black pepper from the mill
- Salt
- 1 bunch Chopped parsley
- Let the peas soak in soft water overnight. The next day, put the pieces of meat with the onion, peppercorns and bay leaves in plenty of boiling water, but do not add salt, which is very important (peas do not get soft in salted liquid – they stay hard!) Cook the meat for about an hour while simmering slightly.
- Then drain through a sieve. Cut the meat into cubes – the broth is used for the soup.
- At the same time, bring the peas to the boil in their soaking water and gently simmer for half an hour, covered, stirring occasionally. And whenever the soup threatens to get too thick, add a few ladles of the meat broth.
- It is important to stir occasionally because split peas like to stick to the bottom of the pot … so: keep them from doing so.
- While the peas are pre-cooking, wash the potatoes and soup vegetables, peel them and then cut them into pieces suitable for soup. Add the meat cubes to the peas, fill up with the broth from the meat boiling and cook covered for another 25 to 30 minutes. Be careful that nothing is attached!
- When the soup is ready, season with salt and pepper and serve sprinkled with freshly chopped parsley.
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