Ingredients:
- 500 g onion, roughly chopped
- 500 g carrots, roughly chopped
- ½ bunch leeks, washed well and roughly chopped
- ½ bunch celery, washed well and roughly chopped
- 2 x nice size eisbein
- 200 ml white wine
- aromatics, herbs and spices to your liking
- water to cover
- 500 g onion, roughly chopped
- 4 cloves garlic, finely chopped
- 500 g carrots, finely chopped
- ½ bunch celery, roughly chopped
- 350 g potato
- bunch of thyme
- 3 x bay leaves
- 15 g chicken stock powder
- 250 g split peas
- 1 kg frozen peas
- 20 g parsley
Method:
- We are going to start with the eisbein stock. In a medium pot fry the onions and carrots until soft and caramelized, then add the rest of the ingredients and some herbs and spices, try different combinations.
- Let that cook for an hour or so until the meat falls off the bone, let it cool down a bit and take out the eisbein and reserve for later. Then strain the stock from veggies and aromatics through a fine sieve.
- That watery stock we are going to use to flavor the soup base.
- In the meantime we are going to start with the soup. In a larger pot start frying off the onions, carrots and garlic until soft and caramelized. Then add the rest except for the peas and the parsley.
- Add the eisbein stock and simmer on low heat until the split peas are cooked well, stirring constantly.
- Then add the peas and cook slightly until just soft, but still nice and green.
- Blend the soup well until smooth, adding bunches of parsley inbetween to keep the colour bright green. Then season well.
- When the eisbein has cooled off enough, start flaking it in nice big pieces, discarding the bones etc.
- To serve, add a ladle of soup to a bowl, add the flaked eisbein, some freshly cracked black pepper and enjoy!