Categories: German, Soups

Ingredients

• 1 lb. dried peas, green or yellow or mixed
• 1/2 lb. bacon cubes (Speck) or use 1/2 lb. smoked pork chop (Kassler)
• Sausages (Knackwurst, Frankfurter or Wiener) 1-2 sausages per person
• 1 medium sized onion
• 2 medium sized carrots
• 1 leek and 2 stalks celery or 1/2 celery root
• 2 bay leaves
• 3 medium sized potatoes,
• Salt, pepper to taste
• 1 Tbsp. parsley, chopped
• 1 -2 tsp. butter or sunflower oil
• 1 splash vinegar, optional
• Spring water or vegetable broth as needed

Directions

1. -Wash peas in a sieve. You can soak the peas the night before in water. It will shorten the cooking time a lot. After soaking drain them, and add to the soup as described in

2. Cut bacon into small cubes.

3. Peel onion and chop it into small cubes.

4. Cut leek and carrots in small pieces.

5. Peel potatoes and cut them in small cubes.

6. In a large pot heat butter or oil, fry onion and bacon until transparent.

7. Add peas, carrots and leek fill up with water or broth until peas are covered.

8. Add bay leaves, salt and pepper (don’t forget the meat will also add salt to the water).

9. Bring it to a boil (if the water gets foamy remove the foam with a spoon).

10. If you use Kassler: After 30 minutes add the Kassler and the potatoes.

11. Let it cook for about 1 more hour then take out the Kassler and remove it from the bones, cut the meat into small pieces.

12. Add the sausages (you can cut the sausages into smaller pieces if you like). Let it cook for another 15-20 minutes, then add the meat again before you serve it.

13. Serve with fresh bread.

14. If you soak the peas over night in water you would use the soaking water as cooking liquid. The cooking time might vary then too; in general pea soup needs a long cooking time until the peas are really soft and mushy.

15. You can use a stick mixer and puree the soup.

Email to a friend | Print this recipe | Back