Pea soup, as grandma made it, tastes indescribably good. Pea soup is a delicious traditional dish and can be used for both dinner, lunch and supper.
In my childhood, we often used larger pieces of meat, with boiled potatoes and soup as a sauce, as a main course. It also works fine.
I always make a large portion and freeze half for later use.
2 packets of dried yellow peas
2 pork knuckles (I use 1 smoked and 1 unsmoked)
4 finely chopped onions
2 finely chopped celery roots
Pepper
Fresh thyme
2 bay leaves
4 carrots
2 finely chopped leeks
Day 1: Put the peas in water overnight.
Day 2: Put pork knuckles in a pot and cover them with water. Boil and skim off. Pour the water off the peas and put them in the pot, together with the knuckles, onions and celery roots. Add pepper, a few sprigs of thyme and bay leaves. Let it simmer for a few hours, minimum two. Remove the knuckles, cut off the meat and dice it. Return both leg meats to the pot. Add carrots and leeks. Let everything cook for another 20 minutes, until the vegetables are cooked. Remove the bones and serve with good flat bread.
The soup gets even better when heated.
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