Hedwig's pea soup

Ingredients for 4 servings:

• 1 tbsp clarified butter
• 1 small onion(s), finely diced
• 500 ml water
• 250 g yellow split peas
• 250 ml broth
• e.g. salt and pepper
• n. B. Nutmeg
• n. B. Black pudding, fresh, a few slices
• 1 medium-sized onion(s), finely diced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Intermediate course to the Advent menu from 27.11.10

Melt the clarified butter in a saucepan over medium heat. Sauté the finely diced small onion. Deglaze with the water and add the split peas. Cover and simmer the peas over low heat for several hours until soft, adding stock occasionally and stirring. Season to taste with salt, pepper, and nutmeg. Finally, when the peas are soft, puree with a hand blender. Add a little more stock if the soup has become too thick. In a small pan, brown the second diced onion in a little clarified butter, remove from the pan, and keep warm. Peel the black pudding and fry it in the pan, removing the onions from the pan, until crispy. Allow to cool slightly. Ladle the soup onto plates and garnish with the melted onions and some crumbled black pudding.