Eisbein and pea soup

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This warm, comforting soup is great value for money – and all you have to do is switch on the stove and wait patiently for the ingredients to work their magic…

Serves 6

Preparation time: 10 minutes

Cooking time: 3 hours

1 x 500g packet split peas, rinsed and drained

1 onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

a small bunch of hardy herbs like bay, thyme and parsley (bouquet garni)

1 smoked pork shin (eisbein)

2L chicken stock

• salt and black pepper to taste

1 Place the peas, vegetables and pork shin in a large pot with the bouquet garni and pour the stock over. Bring to the boil and cover, then reduce the heat and simmer for about 3 hours. Tip: Skim off any froth or foam that forms on the surface.

2 After 3 hours, the meat should be so tender that it falls off the bone. Remove the herbs (discard) and the meat from the pot and flake from the bone.

3 Taste the soup and season if necessary. Return the meat to the pot and stir through. Serve the soup with fresh bread.

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