Shred it!

PROPER PEA SOUP

Slow food is good food…

This slow-cooked dish is comfort in a bowl when it’s cold outside.

Ingredients

(serves 8)

1 packet (500 g) dry split peas, rinsed and drained
1 onion, coarsely chopped
3 celery stalks, chopped
2 carrots, chopped or grated
1 smoked eisbein (cured pork hock), around 450 g
2 large potatoes, diced
2 l chicken stock
1 packet (250 g) frozen peas

Here’s how

1 Mix all the ingredients for the soup except the frozen peas in a large pot, heat it to boiling point and then lower the heat so that it simmers slowly. Boil the soup with the lid at half mast for about three hours. Scoop off any foam that forms on top and discard.

the melt-in-your-mouth pork from the soup and use a stick blender or potato masher to liquify the rest. Add the frozen peas, stir and heat the soup for as long as