350-400 g (12-14 oz, 4 dl, 1 2/3 cups) dried yellow peas water 1 kg (2 1/4 pounds) lightly salted pork bell 2-3 carrots, in chunks 1/2 small rutabaga, in chunks
Instructions
1) Soak the peas in water overnight.
2) If the meat is especially salty, soak overnight.
3) Drain the peas, cover with cold water and bring to a boil.
4) Skim, lower the heat and cook until tender and the hulls float to the top, about 1 hour.
5) Cover the meat with cold water and bring to a boil. Skim, lower the heat and simmer until tender, about 1 hour.
6) Cook the vegetables until tender in the meat stock, about 10-15 minutes.
7) Add stock to the peas to make a medium thick soup. Season with salt, if necessary.
8) Serve the soup in a terrine, with the meat and vegetables and boiled potatoes alongside.
Serve the stock in a gravyboat.
Enjoy!
