Ingredients

• 1 kg lean pork ribs
• 1 parsley root
• 1 onion
• 1/2 kg yellow split peas
• piece of lean smoked bacon
• 4 potatoes
• 1 carrot
• 1 bay leaf, 3 allspice, dried marjoram

Preparation

1. In a large pot, bring lightly salted water to a boil with the diced pork ribs. Skim and cook covered for 40 minutes.
2. To the soup, add the peeled parsley root, peeled onion, and rinsed peas. Add the bacon and cook, stirring occasionally, for about 15 minutes.
3. Peel and dice the potatoes, add to the soup. Add the peeled carrot, allspice, and bay leaf. Cook until vegetables are tender, for about 30 minutes.
4. Season with salt, freshly ground black pepper, and a large amount of marjoram (about 2 tablespoons). The soup can be blended (after removing the meat), but it can also be left unblended.
5. Serve hot, with croutons, sprinkled with parsley and additional marjoram.