Pea Soup

First soak the peas in plenty of cold water for one night.

Cut the green of the leek into small pieces, rinse two/three pieces of it and tie them together with the bay spice and the parsley stalks into a herb bundle with splits. From the white piece of leek, cut the root base small, but the piece whole. Rinse and clean the carrot and celery, and also do not cut them.

Put the vegetables together with the ribs and the soaked peas in a large saucepan with enough cold water so that the water is about 3 cm higher than the stock. Let the soup boil, simmer gently for 10 min, then season carefully with salt (add more seasoning because of the smoked ribs) and pepper, all together continue to simmer gently until the peas are soft. This takes at least an hour, sometimes longer. After an hour, remove the ribs, scrape the meat from the bones and when the soup is ready, heat the meat again briefly in the soup.

If you take mead sausages as an additional ingredient, they should simmer in the soup for about 10 minutes at the end; do not make bock sausages, just heat them in the soup.

Before serving, remove the celery, carrot, leek and kitchen herbs buendel, season the soup again with salt and freshly ground pepper to taste.

Preparation Tip:

As an alternative to fresh herbs, you can also use frozen ones - these are also characterized by a fresh taste!

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