CATEGORY: VEGETABLES, MEAT
<\/p>\n\n
INGREDIENTS:<\/u><\/strong> <\/p>\n\n SERVING:<\/u><\/strong> <\/p>\n\n PREPARATION<\/span><\/strong> <\/p>\n\n PREPARATION<\/span><\/strong> 2. Place the pork heel or ham slice on the grill and grill the meat for about 15 minutes to brown nicely all around. Close the lid of the Egg after each operation.<\/p>\n\n 3. Remove the meat from the Egg. Remove the grid, place the Stainless steel grid in the Egg and place the Cast Iron Dutch Oven on the grid. Crush the peppercorns and add them to the pan with the pork skin or ham slice and fill the pan with water to just below the rim so that the meat is completely submerged. Close the lid of the Egg and bring the liquid to a boil.<\/p>\n\n 4. Remove the Dutch oven and grate from the Egg when the liquid boils. Replace the Conveggtor, put the grid back and put the pan back on this. Close the lid of the Egg and bring the temperature to 140 degrees Fahrenheit. Allow the pork heel or ham slice to soak for 3-4 hours until the meat is completely tender. Skim the liquid regularly and, if necessary, top up the pan with water so that the meat remains submerged. Peel and chop the onions.<\/p>\n\n 5. Remove the Dutch oven from the Egg. Lift the grate, remove the Conveggtor and put the grate back. Bring the temperature to 200 degrees Fahrenheit. Remove the meat from the broth. Gently strain the broth. Wipe the Dutch oven clean and put it back on the rack. Add the olive oil, onions and bacon bits to the pan and fry for about 5 minutes until the onions are soft. Stir occasionally, closing the Egg lid each time. Meanwhile, drain the peas and finely pick the flesh.<\/p>\n\n 6. Add the peas, broth and picked meat to the pan, close the Egg and bring to a boil.<\/p>\n\n 7. Remove the pan from the Egg when the soup boils. Place the Conveggtor under the grill and put the pan back. Close the Egg, bring the temperature to 130 degrees Celsius and simmer the soup for 1.5 – 2 hours. Stir the soup occasionally and skim if necessary.<\/p>\n\n 8. Peel and dice the celeriac and winter carrots. Let them cook with the soup for 15-20 minutes.<\/p>\n\n 9. Cut the leeks into half thin rings and add to the soup. Add some water if necessary if the soup is too thick. Finely chop the leaves of the celery and parsley.<\/p>\n\n <\/p>\n\n