Pea soup like grandma used to make with paws and mettwurst

Ingredients for 8 servings:

• 200 g split peas, green, dried
• 200 g peas, green
• 3 carrots
• 1 large leek(s)
• ¼ celeriac
• 8 thick potatoes
• 2 pig’s feet
• 2 Mettwurst sausages
• 200 g smoked bacon or smoked pork
• 3 liters of meat broth or vegetable broth, strong
• salt and pepper
• marjoram
• possibly Maggi

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours

Soak all the peas in 1 liter of the liquid overnight. The next day, bring the peas to a boil with the soaking liquid and the rest of the stock, add the meat, and simmer gently for about 2 hours. In the meantime, cut the vegetables into tiny cubes, add them after 2 hours, and then simmer for another 30 minutes. Season the soup well. The soup tastes best reheated the next day. A little tip: When the peas are cooked, I blend them once with an immersion blender to make the soup smooth, and only then do I add the vegetables. Before blending, I remove the meat, of course. I add the sausages whole and only cut them into pieces when serving.