P E A  S O U P
I N G R E D I E N T S
500 g 500 g 5 1 1 2 4 tbsp 2 1 250 g	green split peas leg of pork medium-size onions large carrot small celeriac leeks celery leaves medium-size potatoes smoked pork sausage, or smoked bacon salt & pepper
M E T H O D
Soak the peas overnight in 2 ltr of water. Clean the vegetables and chop them finely. Gently fry onions in a bit of butter or oil until soft (not brown). Place the pork in the pot with the onions and brown. Add all the vegetables together with the soaking water from the peas. Bring to the boil and cook for about 1/2 hour.   Reduce heat and cook until everyting is mushy. This takes about 3 - 4 hours.   If you have some smoked sausage, put it in the soup 20 minutes to warm up and cook if not pre-cooked. Remove, cut in pieces and return to the soup. If you are using bacon, cut in pieces and fry until crispy. Stir into soup.   Eat.
H I N T S  F O R  A  S U C C E S S F U L  B R E W
Use a large pot.   If you've forgotten to soak the peas, just boil 1 Litre of water and soak them while you prepare the veggies.   You need to add more water and stir occationally as you go along.   In the last hour - especially at the sausage stage - check the soup frequently so that it does not get too thick and starts buring. A little sticking to the botom is ok. If you feel a thick layer forming at the bottom it probably means that the soup has started burning. Don't panic! Just pour into another pot, discard the last bit that's burnt on, add some water and cook furhter until ready.   Add salt and pepper to taste as you go along. If you're not using bacon, add a bit more salt.   Slow cooked is the preferred method, however, if you're short on time follow these steps: Don't fry onions or pork. Just place everyting in the pot, cook for about 1 1/2 hours. Remove the pork and cut into pieces. Place back in the pot with the sausage and cook for another 20 minutes - this works just doesn't taste so good.