1. 1

   Step 1

   Soak 5 dl of dried yellow peas in 2.5 l of water for at least 12 hours in the refrigerator.

2. 2

   Step 2

   Drain the water, rinse the peas in a colander, and bring them to a boil in 2.5 l of fresh water in a large pot.

3. 3

   Step 3

   Skim the surface thoroughly to remove loose pea skins and foam.

4. 4

   Step 4

   Peel 1 yellow onion and stud it with 2 cloves. Add the onion to the pot.

5. 5

   Step 5

   Remove the skin and bones from 900 g of cured pork knuckle. Cut the meat into two pieces and add to the pot.

6. 6

   Step 6

   Add 0.5 tbsp of dried thyme and 0.5 tbsp of dried marjoram to the soup.

7. 7

   Step 7

   Let the soup simmer gently while stirring for about 150 minutes so that it does not burn.

   Timer 150 min
8. 8

   Step 8

   Remove the pork when it has an internal temperature of 80-85°C and cut it into cubes.

9. 9

   Step 9

   Add the pork cubes back into the soup and bring to a boil.

10. 10

    Step 10

    Season with salt and dilute with more water if the soup is too thick.

11. 11

    Step 11

    Serve the soup hot with mustard, crispbread, butter, and cheese.

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