Pea soup and piglet

Recipe of the restaurant l'Etable in Gryon

Ingredient

• 500 grams of yellow peas

• 1 onion

• 2 garlic cloves

• 1 pig foot

• 200 grams of bacon

Soak the peas for 12 hours. Sauté the chopped onion in some rapeseed oil with the garlic cloves. Add the peas, pig foot and bacon and cover with water. Salt, pepper and braise on low heat for at least 2 hours while stirring regularly. Remove the meat and let it rest for 10 minutes. Carve the bacon and remove the meat of the pork foot from the bone. Mix the soup as desired and season to taste. Place the meat in a bowl and pour the soup over it. Bon appetit.