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Pea Soup

adapted from Omi's kitchen

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Omi's Erpsen Suppe

Ingredients

  • 1kg frozen peas

  • 1 smoked pork hock

  • 2 carrots, chopped small

  • 3 leeks, chopped small

  • 2 sticks of celery, chopped small

  • 2 bay leaves

  • 5 slices of bacon, chopped small

  • Salt, pepper and mixed herbs, to taste

  • 750 to 1000ml water

Method

  1. In a pressure cooker, fry bacon over high heat

  2. Add all vegetables except peas and sauté for 5 minutes

  3. Add herbs and peas and mix well

  4. Add hock and enough water to cover

  5. Bring to the boil and pressure cook for 50 minutes or until the hock comes away easily from the bone

  6. Remove hock bone and break up the meat

Notes

Original recipe used dried split peas, soaked overnight.

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