Yellow pea soup with smoked pork neck and sausages

Name: Yellow pea soup with smoked pork neck and sausages
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 500 g yellow peas (unpeeled); 1 collar (approx. 750 g) Soup Greens; 250 g mainly waxy potatoes; 1 medium onion; 2-3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON dried marjoram; 750 g Kasselernacken with bone; 1 Bay leaf; 4 Mettenden (cooked sausages); 7-10 Tbsp Salt

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

500 g yellow peas (unpeeled)
1 collar (approx. 750 g) Soup Greens
250 g mainly waxy potatoes
1 medium onion
2-3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON dried marjoram
750 g Kasselernacken with bone
1 Bay leaf
4 Mettenden (cooked sausages)
7-10 Tbsp Salt

Directions

1
Soak peas overnight in 1 litre of cold water
2
Clean or peel, wash and chop the soup greens. Peel, wash and dice the potatoes. Peel and chop onion. Heat oil in a large pot, fry onion, soup vegetables and potatoes and season with pepper and marjoram. Add peas with the soaking water, 1 1/2 litre water, smoked pork neck and bay leaf, bring to the boil, cover and cook over a low heat for about 1 1/2 hours. Add mead 20 - 30 minutes before the end of the cooking time and let it simmer. Stir the soup from time to time
3
Remove the pork neck and cooked sausages from the pot. Cut the sausages into slices. Remove meat from the bone and dice. Put meat and sausage back into the soup. Season soup with salt and pepper. Sprinkle with fresh marjoram. Serve with mustard
4
Waiting time approx. 12 hours