This pea soup of Cologne and the Rhineland is another traditional classic making its way back into the culinary heartlands of the country since everyone started to celebrate their regional differences.
- 1.5 litres vegetable stock
- 500 g peas, dried, soaked in pot with 2 litres of water for 36 hours
- 4 mettwürstchen (smoked beef-pork sausages), sliced thin
- 300 g carrots, cubed small
- 300 g celery, chopped small
- 300 g onions, chopped small
- 300 g potatoes, cubed small
- 1 leek, sliced thin
- 2 bacon slices, cut into strips
- 1 tbsp mustard
- 5 parsley sprigs
- 1 tsp marjoram, dried, chopped small
- 1 bay leaf
- 10 g mixed peppercorns, ground
- 1 tsp salt
Simmer pea pot for two and a half hours.
Add bay leaf, celery, leeks, onions, parsley and potatoes to the pea pot, bring to the boil.
Fill with vegetable stock, bring to the boil again, reduce heat and simmer for 20 minutes.
Fry the bacon until crispy.
Add marjoram and sausages to the soup, season with mixed peppercorns and salt, add the mustard, bring to the boil.
Simmer for 10 minutes to allow the flavours to mingle.
Ladle the soup into bowls, garnish with the crispy bacon, serve with crusty bread.