in Germany

Ähzezupp according to Grandma Anna

updated

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Ingredients for 4 servings:

  • 1 pack of peas, dried, peeled
  • 1 pack of bacon (Gelderland belly bacon)
  • 1 onion(s)
  • 1 stalk(s) leek
  • 5 large potatoes, floury
  • Maggi
  • salt and pepper
  • n. B. water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple pea soup in the Rhenish style

In a pot, cover the peas with about 5 cm of water and bring to a boil. Skim off the foam and continue to simmer. Trim the fat from the bacon and dice it finely. Then dice the remaining bacon, the peeled potatoes, and the peeled onion. Trim and finely chop the leek. First, melt the fatty bacon in a pan and fry until crispy, then add the remaining bacon and onion cubes and brown lightly. Add to the peas, along with the leek and potatoes. Simmer for about 1/2 to 1 hour. Season with salt, pepper, and Maggi sauce. Serve hot. Tip: Add sausages to taste.

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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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