Pea soup made from buttermilk and Bayonne ham is great to make when you have leftovers after Christmas. You can, of course, use other power as well, or boil the peas with a knuckle.
1 packet of dried yellow peas
Cubed Bayonne ham
2 finely chopped onions
1 finely chopped celery root
Pepper
Fresh thyme
1 bay leaf
2 carrots
1 finely chopped leek
Day 1: Put the peas in water overnight.
Day 2: Pour the water off the peas and put them in the pot, together with the onions and celery roots. Top up with milk stock, add pepper, a few sprigs of thyme and bay leaves. Let it simmer for a few hours, minimum two. Add the meat, carrots and leeks. Let the pea soup with buttermilk and Bayonne ham cook for a further 20 minutes, until the vegetables are fully cooked.
Serve pea soup made from møljekraft with good bread, møljebrød or flatbread. You can find a recipe for a tasty, coarse pot bread here . You can find the recipe for homemade møljebrød here . You can also buy it ready-made.
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