John Myers
Soups: Pea Soup
The perfect soups: pea soup recipe with a picture and simple step-by-step instructions.
- 250 g Dried green peas
- 200 g Dried yellow peas
- 750 g Smoked bacon
- 1 Bd Soup greens fresh
- 4 medium sized Potatoes
- 6 Krakow ham sausage
- Salt
- Black pepper from the mill
- 2 liter Water
- Now it’s winter here too and I really felt like a hearty soup. After reviewing my supplies, I decided on a pea soup. To do this, the green peas are soaked in plenty of water for at least 12 hours.
- Then put the green peas together with the yellow peas with the soaking water (add about a liter of water depending on the amount of soaking water) and simmer gently for a good hour. Then the meat is added to the soup and can be cooked for at least half an hour, pour in more water and stir again and again so that nothing burns. In the meantime, wash the soup vegetables and potatoes, peel and cut into small cubes, leek into fine strips.
- The vegetables can now be added to the soup and now you can add salt and pepper to taste. Not before, otherwise the dried peas will stay hard. Let the vegetables boil until soft and in the meantime cut the sausages into slices.
- Remove the belly meat from the soup and cut into cubes. Stir the soup and try whether the peas have the desired consistency. Depending on the desired thickness of the soup, pour in water and season again with salt and pepper. Add the sausages and meat to the soup and sprinkle the soup with the chopped parsley from the soup bunch.
- I wish you bon appetite with the pea soup. “De iss good, dor steiht dee Löpel am” as the North German says.
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