1 lightly salted pork knuckle
7 oz. / 200 g yellow peas
1 onion, finely chopped
1 celeriac (celery root), diced
2 bay leaves
4,2 pt. / 2 l water
2 carrots, diced
1 leek, in rings
4 stalks fresh thyme
 Put peas in plenty of water overnight. Pour off the water before you start with the other preparations.
 Add pork knuckle, peas, onions, celery, bay leaf and thyme in a pot. Pour in approximately 2 litres of water and bring to a boil.
 Foam well and let it simmer for 3 hours.
 Add the carrot and leek when there are 20 minutes left of the cooking time.
 Pick up the pork, cut the meat in small pieces and put it back in the soup.
Taste the soup with coarsely ground pepper and serve with real beer, flatbread and real butter.