250 g dried, shelled green peas
5 potatoes
2 smoked pork chops
200 g smoked streaky bacon
2 leeks
2 large carrots
Salt and pepper
Clarified butter or vegetable oil
3 litres water
Peel the onions and dice them finely. Dice half the bacon. Fry both in hot clarified butter or vegetable oil and deglaze with the water. Add the rest of the bacon and the smoked pork chops and simmer gently for half an hour in a covered pan.
Peel the potatoes and dice them, along with the carrots and leeks. After 30 minutes, add the vegetables and the shelled peas and simmer gently for another hour.
Remove the smoked pork chops and the bacon and cut everything into small pieces. Mash the soup slightly to make it creamy and return everything to the pot. Taste and season with salt and pepper, but be careful not to over-season, as the bacon and smoked pork chops are already quite salty.
Variations:
Instead of smoked pork chops, you can also use German smoked pork sausages. The soup is enhanced both in taste and appearance by adding one or two Vienna sausage per plate.
Vegetarian Variation:
For a vegetarian version, omit the bacon and smoked pork chops. Instead of bacon, fry the onions with 100 grams of smoked tofu and, towards the end of the cooking time, add some sliced vegetarian Vienna sausages.
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