Categories: German, Soups

Ingredients

• 2 c. peas, dried
• 6 c. water
• 1/4 lb. bacon
• 1 c. carrots, chopped
• 1 c. celery, chopped
• 1 c. leeks, chopped, including 2 inches of green tops
• 1/2 c. onions, chopped
• 1/8 tsp. marjoram
• 2 Tbsp. lard
• 1 onion, peeled and sliced
• 3 Tbsp. butter, melted

Directions

1. Add peas, bacon (whole), carrots, celery, leeks, chopped onions, and marjoram to boiling water.

2. Return to a boil. Lower heat to a simmer partially covered for about 45 minutes or until the peas are soft and have absorbed almost all of the liquid.

3. Remove bacon and drain it on a paper towel.

4. Puree the peas and vegetables with a blender.

5. Cut bacon into 1/2 inch dice.

6. Melt lard in skillet over mod heat and fry bacon until brown and crisp. Remove bacon on paper towel.

7. Add onion rings to bacon fat in skillet. Cook over moderate heat, turning rings frequently and so you color evenly on both sides without burning.

8. Spoon pea puree into 2 qt. baking dish. Strew onion rings over the puree and sprinkle bacon and then melted butter over top.

9. Bake in middle of the oven for 20 minutes or until the top is golden and lightly crusted.

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