Pea soup

Ingredients

• 500 g of yellow split peas
• 15 grams of smoked bacon
• marjoram
• 1 onion
• 500 g of ground apples
• pepper
• salt
• 30 grams of peas
• 15 ounces of smoked bacon
• carrot (12 g)
• 1 bunch of parsley (approximately 7 grams)
• a small portion of celery (about 30 grams)
• the white part of the apple (3 grams)
• 1 onion (approximately 7 grams)
• 2 cloves of garlic, 1 tablespoon of butter
• Fresh parsley, thyme, salt, and pepper

Soak the peas in water for 8 hours. Add 2/3 of the smoked bacon and cook until the peas are fully tender. Then add the diced apples.

Melt the remaining bacon in a pan until it forms small pieces, then add chopped onion and cook until softened. Add this mixture to the soup. Adjust the seasoning with salt, pepper, and parsley.

Wash and peel the peas, rinse them, and cover them with three cups of cold, boiled water. Let them soak overnight. The next day, wash the ham; peel and wash the carrots, parsley, celery, and leek. Boil the vegetables in four cups of water for 25 minutes.

Boil the peas in the water they have been soaking in for about 30 minutes. Add the meat and continue cooking for another hour. Remove the meat, cut it into small pieces, and brown it in butter.

Combine the peas. Remove the vegetables from the broth. Slice the carrots and add them to the pea and broth mixture, along with the meat. Peel and chop the onion, then sauté it lightly in the remaining butter and add it to the soup. Season with parsley and pepper.

Peel and crush the garlic, then mix it with salt and add it to the soup.

Serve the pea soup with bread croutons, cut into small pieces; sprinkle with fresh parsley.