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Here are the ingridients that are needed to cook a remarkably good Green Pea and Smoked Eisbein Soup:
- Prepare 25 ml of oil.
- Prepare 1 of large onion, chopped.
- Provide 1,2 kg of smoked eisbein, not cooked.
- Use 3 of lt chicken stock.
- Use 1 bunch of parsley, chopped.
- Use 1 of stem leek, chopped.
- Use 3 stalks of celery, chopped.
- Take 2 of large carrots, chopped.
- Provide 1 tsp of salt.
- You need 2 tsp of freshly ground black pepper.
- You need 750 g of green split peas.
Done with the ingridients? Here are the procedures on producing Green Pea and Smoked Eisbein Soup:
- In a large pot on high heat, fry onions in oil for about 5 minutes or until translucent..
- Now add stock and eisbein. Reduce the heat and simmer for 80 minutes..
- Now add the rest of the ingredients into the pot. Simmer for 45 minutes, stirring occasionally..
- Remove the pot from the heat. Take out the eisbein. Pulse the soup until smooth using a hand blender or liquidizer. Pull the eisbein into small pieces and stir back into the soup. Serve hot..
Put the meat, onion and a quarter teaspoon crushed black pepper in a thick-bottomed stock pot and only just cover with lukewarm water. Bring to the boil, cover and cook slowly on a low heat for two and a half to three hours. This is laid-back Saturday afternoon stuff. Meanwhile, shred or pull the pork apart. Lovage has a delicate celery-like flavour, but if you can't find it, substitute with mint.
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