Pea Or Lentil Soup
|Split green peas/Split lentils||500 Gram|
|Salt||2 1⁄2 Teaspoon|
|Smoked pork fat||60 Gram|
|White of leek||1|
|Fresh herb sprigs||1|
|Smoked pork ribs/Ham bones||1 Kilogram|
Rinse the peas or the lentils under running water.
Soak them over night in 2 litres (4 pints) of water to which the salt has been added.
Dice the pork fat and melt in frying pan.
Roughly cut the carrot, onion, celery and leeks.
Place in work bowl and process until finely cut.
Saute the diced vegetables in the melted pork fat until they are light brown.
Add the sauteed vegetables to the water and soaked peas or lentils.
Also add the herbs, the peppercorns and the smoked pork ribs or ham bones.
Cook over a medium heat for 2 1/2-3 hours.
Stir from time to time, especially in the early stages, to make sure that the peas or lentils do not stick.
When cooked the soup should have a puree type texture, the peas and lentils should have partly broken up.
After scraping off any meat and returning it to the soup, discard the bones.
You may serve the soup as it comes out of the saucepan or after removing the bones, puree the soup, 2 cups at a time, in the work bowl.
Season and serve with hot crusty French bread.