Split pea soup with hot dogs

Cut the bacon into small cubes.

• 40 g Bacon

Render the bacon cubes in a large pot without oil over medium heat for about 5 minutes, until golden brown and crisp. Stir now and then.

Meanwhile, while step 2 runs

Meanwhile, peel the onion and dice finely.

• 1 Onion

Lift the bacon out onto a plate with a skimmer. The fat stays in the pot.

Sweat the diced onion in the bacon fat for about 4 minutes, until soft and golden yellow.

Meanwhile, while step 5 runs

Meanwhile, peel the carrots and cut them into 1 cm cubes.

• 2 Carrots

Meanwhile, while step 5 runs

Meanwhile, rinse the split peas in a strainer under cold water. You don't need to soak them.

• 150 g Split peas

Add the peas, marjoram and bay leaf to the onion. Pour in 900 ml hot broth and bring to a boil over high heat. Skim off the foam.

• 900 ml Vegetable broth
• 1 tsp Marjoram
• 1 Bay leaf

Set the lid on at an angle and simmer over low heat for about 25 minutes. Stir often so nothing sticks to the bottom.

Meanwhile, while step 9 runs

Meanwhile, peel the potatoes and cut them into 1.5 cm cubes.

• 250 g Potatoes

Meanwhile, while step 9 runs

Meanwhile, trim the leek, halve it lengthwise, wash it thoroughly and slice into thin half rings.

• ½ Leek

Meanwhile, while step 9 runs

Meanwhile, slice the hot dogs into 1 cm thick rounds.

• 4 Hot dogs

Meanwhile, while step 9 runs

Meanwhile, rinse the parsley, shake it dry and chop finely.

• ½ bunch Parsley

Add the potatoes, carrots and leek to the pot and simmer for another 20 minutes, until everything is soft. Stir now and then.

Remove the bay leaf. Blend the soup briefly with the immersion blender 2 to 3 times, so it turns creamy and still has some chunks.

Add the hot dog slices to the soup and let them steep over low heat for about 4 minutes, without the soup boiling.

Season with vinegar, salt, pepper and a little marjoram. The vinegar makes the heavy soup fresh.

• 1 tsp Vinegar
• Salt
• Black pepper
• ½ tsp Marjoram

Ladle the soup into deep bowls and sprinkle with bacon and parsley. Leftovers keep for 3 days in the fridge, so store the bacon separately.