Westphalian pea soup – the simple version

Ingredients for 4 servings:

• 250 g peas, green, dried
• 250 g potatoes, mainly waxy
• 4 Mettenden (smokers)
• 500 ml vegetable stock
• 2 onions
• salt and pepper
• 1 tbsp oil

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 13 hours 40 minutes

Soak the dried peas the night before in a pot for about 12 hours in about 0.5 l (for 250 g peas). The next day, cook the peas in the soaking water for about 30 minutes. At the same time, cut the potatoes into small pieces, dice the onions, and lightly fry them in a pan with a little oil. Slice the smoked peas. After 30 minutes, add the potatoes, onions, and vegetable stock to the peas. After another 30 minutes, add the smoked peas to the pot and cook for another 30 minutes over medium heat. Season with pepper. You may also need a pinch of salt. Total cooking time: 90–120 minutes, depending on how firm the peas should be.