John Myers
Pea Soup with Pork Knuckle – Ähzezupp Met Hammche
The perfect pea soup with pork knuckle – ähzezupp met hammche recipe with a picture and simple step-by-step instructions.
- 500 g Split peas
- 1 Cured pork knuckle
- 2 liter Granulated broth
- 250 g Potatoes
- 1 package Soup greens fresh
- 1 Freshly cooked onion
- 250 g Bacon cubes
- Fat
- Salt and pepper
- Marjoram
- Bring the broth to a boil and let the knuckle boil for 1 to 1 1/2 hours over low heat. Take out and let cool. Add the peas and cook for about 90 minutes over low heat. (Split peas don’t need to be soaked overnight.)
- Boil the potato and then mash it. Clean the soup greens and the onions and cut into small cubes or rings and cook for 30 minutes. Then add the potato.
- Leave out the bacon and add it to the peas. In the meantime, release the knuckle of pork from the bone and cut it into small pieces. Here it depends on the individual, whether with the fat or just the pure meat. Then add the meat to the peas. Now season the soup with marjoram, salt and pepper to taste. The soup tastes even better the next day when it is warmed up.
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