Conbox Chef's Yellow Peas

Ingredients for Conbox Chef's Yellow Peas

Instructions for Conbox Chef's Yellow Peas

To prepare the Conbox Chef's Yellow Peas recipe, please follow these instructions:

The vegetables are prepared and placed in a saucepan with 3.5 L of salted water. The water must cover the vegetables.
Vegetables are cooked until they are tender with bites, approx. 13 min.
The vegetables are picked up and stored.

Vegetable water, now the soup, add a pig broth and a vegetable broth.
The batter is put in the soup with the thyme, thyme in a spice bag / bell and boils approx. 5-6 blocks until the flask is tender.

Medists sausage is put into a smaller pot of leached salt water, together with laurel leaves and peppercorns.
Remember to tip some holes in the sausage so that it does not so easily crack in the hot water.
Foam the water when the medist has just boiled and make sure the water does not boil so the sausage is cracking.
Smokes about 15 min. Picked up and put on the fridge.

Remove laurel leaves and pepper from the water at the mediserspoon and pour the water into the soup with the flask.
When the flask is tender, remove it and refrigerate.
Pause until pork and medists are cold cold.

The soup is boiled and added 1 pack, 450gr. Miller's Yellow Peas, fits approx. To 4 L soup, then cook the peas for 5 minutes and season with salt, pepper and possibly. Thyme before the vegetables are added and it boils for another 5 minutes.
The consistency should be like a slightly viscous soup and in no way remind of porridge, it's perfect.

Serve with the cold cooked pork cut into thick slices, medisin sauce, coarse rye bread and mustard!