Berlin pea soup with bacon & bockwurst

Name: Berlin pea soup with bacon & bockwurst
Yield: 4
Ingredients: 500 g Ham bones; 2 Carrots; 2 Onions; 1 Bay leaf; 1 TABLESPOON black peppercorns; 500 g peeled dried yellow peas; 3 medium-sized potatoes; 2 Parsley roots; 1 small stick of leek (leek); 1 TABLESPOON Butter; 200 g streaky smoked bacon; 4 Vienna sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 1 Stalk marjoram for garnishing

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

500 g Ham bones
2 Carrots
2 Onions
1 Bay leaf
1 TABLESPOON black peppercorns
500 g peeled dried yellow peas
3 medium-sized potatoes
2 Parsley roots
1 small stick of leek (leek)
1 TABLESPOON Butter
200 g streaky smoked bacon
4 Vienna sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
1 Stalk marjoram for garnishing

Directions

1
Prepare broth the day before. Wash the ham bones for this. Peel 1 carrot and 1 onion. Boil bay leaf, peppercorns, onion, carrot and the ham bone in 3 litres of water, cover and simmer for about 2 hours.
2
Pour the ham stock through a sieve, allow to cool and chill. Soak peas covered with cold water for about 1 hour. Bring the peas to the boil with soaking water and cook covered for about 1 hour. Peel and wash the potatoes, 1 carrot and parsley roots and cut them into small cubes.
3
Clean, wash and chop the leek. Peel and finely dice 1 onion. Melt butter in a pot. Fry vegetables and diced onion in it. Add pre-cooked peas, ham stock and bacon.
4
Bring to the boil and cook over a low heat for 1-1 1/2 hours, stirring from time to time. Warm up the sausages shortly before the end of the cooking time. Remove bacon from the soup, cut into pieces and add to the soup again.
5
Season soup with salt, pepper and marjoram. Arrange soup with 1 sausage on each plate. Garnish with fresh marjoram if desired. Serve with farmhouse bread.