Pea stew with smoked pork knuckle

Ingredients for 6 servings:

• 500 g peas, green
• 1 pork knuckle(s), approx. 800-1000 g, smoked
• 100g bacon, greens, possibly & 150g for frying
• 6 small potatoes
• 4 small onions
• 4 small carrots
• 1 stalk(s) leek
• 2 stalk(s) Celery
• 1 liter vegetable broth
• 4 bay leaves
• 8 juniper berries
• 8 peppercorns
• salt and pepper
• broth, instant
• 4 slice(s) farmer’s bread, large with crust

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

very hearty, a stew for people with a big appetite

Soak the peas in water for about 12 hours. Place the pork knuckle, juniper berries, bay leaves, 2 onions, and peppercorns in a cold pan, bring to a boil over low heat, and simmer for 60-90 minutes, depending on the size. In a wide saucepan, sauté the bacon cubes and onion cubes without browning. Add the vegetable stock (or pork knuckle stock if you like) and the peas; cook for about 60 minutes, then add the diced potatoes, diced carrots, leek rings, and celery pieces; and simmer for another 30 minutes. Once cooked, pass the stew not very finely with a food processor. Season to taste with salt, pepper, and stock powder. Fold in the boned, diced pork knuckle, and scatter fried green bacon cubes and toasted bread cubes on top. Smoked Kassler pork loin is also suitable instead of the pork knuckle.