John Myers
Green Pea Soup from Niederhein
The perfect green pea soup from niederhein recipe with a picture and simple step-by-step instructions.
- 500 g Soup greens, carrots, celery tuber, leek
- 400 g Frozen peas
- 400 g Floury potatoes
- 100 g Smoked juniper belly
- 1 liter Vegetable broth commodity
- 2 tsp Dried marjoram
- 1 tbsp Soybean oil
- 1 toe Garlic fresh
- Pepper to taste
- Wash the soup greens and cut into 1cm cubes. Do the same with potatoes; cut the leek into rings 2 cm wide.
- Cut the juniper belly into small cubes and finely chop the garlic.
- Fry the belly in the oil, then add the vegetables and fry them, but they must not turn brown. About 3 minutes. Then add the broth and the chopped garlic, simmer for about 20 minutes. Now add the frozen peas and simmer for 4 minutes. Season with pepper to taste, I don’t add salt, the broth and the belly already bring enough. If you want, you can briefly puree a bit creamy with the kitchen whisk, but I still leave some peas whole, then Frankfurt sausages are added.
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