1. Pour 2l of water into a large saucepan and bring to a boil. Reduce heat to water scarcely
- Pork ham - 225 Grams
- Bow - 1 piece
- Celery - 4 pieces
- Carrot - 2 pieces
- Peas - 75 Grams
- Garlic - 2 Teeth
- Chicken broth - 1.2 liters
- Salt and Pepper - - To taste
1. Pour 2l of water into a large saucepan and bring to a boil. Reduce heat, so that the water is barely boiling. Put the raw pork ham in a saucepan. Cook for 50 minutes. After 25 minutes cooking ham turn. 2. While the ham is getting ready, start preparing the vegetables. Cut the onions, carrots and celery into small cubes. 3. Fold all vegetables, peas, parsley and garlic in a saucepan, add broth and bring to a boil. Reduce the heat so that the soup can hardly boil. Cook the soup 1 hour - 1 hour and 15 minutes until the vegetables are soft. 4. Boil the ham from a saucepan, cut into small cubes. 5. If you prefer cream soup, mix the vegetables in a blender and turn them into a puree before adding the ham. You can also mash vegetables manually. 6. Add the ham to the soup and reheat. Good to stop and taste. Add salt and pepper to taste. Serve the soup in deep plates and sprinkle with parsley. This soup can be frozen. In frozen form it can be stored for about a month.
Servings: 4