Pea puree soup with smoked loin

Pea puree soup with smoked loin

Ingredients

• 250 g dried peas
• 2 potatoes
• 1 stalk of leeks
• 1 parsley root
• 2 stalks of celery
• 2 cloves of garlic
• 200 g smoked loin
• 50 g lard or bacon
• 150 g smoked sausage (Krakow or hunting sausages)
• salt, pepper, bay leaf, dill

Directions

1. Soak peas in cold water for 4 hours, or better overnight. Drain the water, pour fresh water over the peas and cook, removing the foam, for 30 minutes. Add lard and loin in whole pieces, reduce heat, cook the soup for another 1 hour.
2. Peel all vegetables and roots, wash the herbs. For leeks, cut off the white part, cut into rings, parsley and celery root - into pieces, potatoes - into cubes. Chop the garlic. Put everything in the soup and cook for 25 minutes.
3. Remove the bacon and loin, chop finely, return to the soup. Cut the sausage into slices, add to the soup. Cook for another 5-10 minutes. Serve garnished with chopped parsley and chili.