Yellow pea soup with pancakes
Prep time: 90 minServes: 6
Pairs with
Thursday tradition — a medium-bodied white or sparkling wine cuts through the soup's richness.
Ingredients
- 500 g dried yellow peas
- 1 yellow onion
- 200 g pork hock or belly
- 1 tsp mustard
- Marjoram
- Thyme
- Salt and pepper. Pancakes: 3 eggs
- 300 ml milk
- 150 g plain flour
- Butter
- Jam
Method
- 1Soak peas overnight. Cook with pork, onion, marjoram, and thyme until peas have broken down (about 60 min). Season with mustard, salt, and pepper. Fry thin pancakes. Serve the soup with mustard and the pancakes with jam after.