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

1. 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. Continue to sauté for 5 minutes until softened.
2. Add the peas, stock, herbs and pepper to taste. Bring to the boil, stirring once or twice, and allow to boil for 5 minutes. Then partially cover the pan and turn the heat down to a gentle simmer, stirring occasionally.
3. Cook for 30-40 minutes until thickened and the peas are soft. If you like, you can blend the soup in a food processor or blender, but it looks more wholesome with a rustic chunkiness. Heat the Frankfurters in a little hot water. Check the seasoning, adding salt if required. If you have used ham stock you may not need it. Sprinkle with a little chopped fresh parsley or chervil if liked, and garnish with the Frankfurters.

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