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)

• 2 L 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.