Pea soup with sweet mustard

Ingredients for 4 servings:

• 250 g peas (green split peas), dried
• 1 bunch of soup vegetables
• 2 large potatoes, floury
• 2 stalk(s) celery (to taste, otherwise omit)
• 1 onion(s)
• 150 g bacon (if you prefer less fat, use diced ham)
• 4 sausages (Wiener), crispy
• 1 liter of broth
• 1 tbsp sweet mustard
• 1 tbsp vinegar (white wine vinegar)
• 2 dashes liquid sweetener (or some sugar)
• 1 tsp marjoram and parsley
• salt and pepper
• some olive oil or rapeseed oil
• 1 onion(s), red (to taste)
• possibly water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Split peas don’t need to be soaked! First, clean the soup vegetables and chop the celery root and carrot as finely as possible (best in a food processor or similar). Slice the leek into rings. Cut the celery stalks into small pieces. Chop the parsley finely. Peel and dice the potatoes. Cut the bacon into small pieces. In a large pot, first fry the bacon until crispy and sauté the onion. Add a little oil if needed (if using ham), otherwise the fat from the bacon should be sufficient. Then add the vegetables and braise briefly, then add the peas and sauté briefly. Then pour in the stock. Once the soup is boiling, put the lid on and reduce the heat to low so it can simmer without burning. The cooking time is now 1-1.5 hours, depending on how firm you like it. Stir occasionally, more often towards the end, to prevent it from burning. After 1.5 hours, the peas will have completely disintegrated and a completely creamy consistency. Add a little more water during or at the end of the cooking time if necessary. The potatoes should be added about 20 minutes before the end of the intended cooking time. If you’re vitamin-conscious and chop really finely, you can add the celery and carrots at this point. About 5 minutes before the end of the cooking time, add the sausages, parsley, and marjoram, season with sweet and sour mustard, vinegar, and sweetener, and season with salt and pepper. To serve, sprinkle with some chopped red onion and parsley to taste, and serve with rustic wholemeal bread or a roll. Eat as a couple and then have the leftovers the next day; it tastes even better.