Erbsensuppe mit Würstchen

Serves 4-6

 

250g (9 oz) dried green split peas, soaked overnight 50g (1 ¾ oz) Katenspeck 1 onion, chopped 1 potato, chopped 1.5 litres (2 ¾ pints) chicken, beef or ham stock – fresh or from a cube ½ tsp dried marjoram or oregano, or a good pinch of dried thyme 1 pair of small, whole Frankfurters sea salt and freshly ground black pepper a little chopped fresh parsley or chervil, to serve Drain the soaked peas and rinse in cold water. Set aside. Sauté the Speck or bacon in a large saucepan for a few minutes over a medium heat until the fat starts to run, then stir in the onion and potato. ... >> more