Pea Stew With Goose Legs

put the peas the night before to soak in water. the next day put them to boil in a pot, salt them a little and add the peeled and diced onions, the thyme, the bay leaf and the cloves.
let them simmer for 60 minutes. cut the bacon into small squares.

wash the goose legs with cold water. Put water to boil in a pot and when it starts to boil, add the bacon and the goose legs and cook for 30 minutes. meanwhile, wash the carrots, celery and potatoes, peel them and cut them into squares. incorporate them into the meat and let it boil for another 70 minutes. clean the leek, cut it into rings and wash them.

Incorporate them into the meat 10 minutes before completing the cooking time. pass the peas through a sieve and add the pea puree to the meat. season the stew, sprinkle with chopped parsley and serve. if you prefer, skin the goose legs before serving the soup, cut the meat into small pieces and return them to the soup.