INGREDIENT
500 g of dried yellow peas (6 dl)
2 st morötter

4 st yellow Close

400 g salted shoulder of pork, i bit

15 Each white peppercorns

3 Each bay leaves

3 tsp thyme

2 I tsk mejra

1 pinch of salt and pepper

2 sprigs of fresh thyme for garnish
WHAT TO DO

1 Day 1: Rinse and add the peas to soak overnight.
2. A scale of one of the carrots and onions. Add the pork, carrot, onion, peppercorns, 1 tsp thyme 2 bay leaf in a saucepan and pour in water to cover. Boil 45-60 minutes or until meat falls apart when you poke it with a fork.
3. Strain the broth and save it to boil the peas in. Cut the meat into small pieces and keep it cold.
4. Day 2: Add the drained peas in a large saucepan. Pour the broth from the pork cook and add a little water if necessary. The fluid should be equivalent to about 2 liter.
5. Prepare a kryddpåse with 2 tsp thyme, 1 bay leaves and 2 tsp marjoram and put it in the soup. You can also add the spices directly.
6. Scale and lay down the other carrot and the three remaining bulbs. Let the soup boil 60-90 minutes. Skim and remove the skins from the peas every now and then with a whisk.
7. Take the carrot and the onion when the soup has cooked ready (do you have with them in the soup mash them). Dilute with water to moderately thick consistency and season with salt and pepper.
8. Add the pork and let the soup simmer before serving. Serve with mustard and garnish with a sprig of aromatic herbs, Please thyme.