sunflower oil1 large onion, finely chopped1 large carrot, finely grated or sliced 2 celery stalks, finely sliced750 g smoked pork (like Kassler rib or Eisbein)1.5 litre prepared chicken stock3 bay leaves500 ml dried green split peas2 � 3 large potatoes, peeled and cut into 2-cm cubesWorcester sauceground nutmegsalt ground white pepperChef's hint: We love this sort-of chunky-smooth soup. But lots of people prefer their pea soup smooth and/or very thick. If that’s your preference, then simply cook as indicated above until you remove the pork from the stock. Then combine the stock, cooked peas and potatoes and cook until the potatoes are tender. Then puree the soup and season as above. Your soup should be thick enough to your liking. Now you can choose to dice and add the pork to the soup or to serve the pork separately or reserve it for another meal or dish.
Soak 4 pcs of salt meat and 2 cups of yellow split peas in separate bowls overnight. 50kSHARESShare. Next Day Drain all and add to pot with 7 cups of cold water, bring to boil and let simmer 2 1/2 hours