in Germany, Soup Recipes

Pea soup like mom makes

updated

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Ingredients for 4 servings:

  • 3 pork ribs (skin-on)
  • 4 Mettwurst sausages (Mettenden)
  • 200 g Black Forest ham
  • 500 g peas, unpeeled
  • 2 large potatoes, not floury
  • 1 stalk(s) leek
  • some vegetable broth
  • marjoram

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

Pea soup not mushy

Place the peas in 2-3 liters of cold water (no need to soak beforehand). When the water boils, add the skinned ribs and simmer for 2 1/4 hours (total cooking time). Thirty minutes before the end, remove the ribs and remove the meat from the bone. Return the boned meat to the pot along with the sliced ​​mettenden sausages, the ham cut into thin strips, sliced ​​leeks, and diced potatoes. Add a little vegetable stock and simmer for another 30 minutes. Finally, season with a little marjoram. This also works with skinned peas, but the soup will be a bit thicker, which isn’t everyone’s cup of tea.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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