John Myers
Pea Pot According to soup Connoisseur Style
The perfect pea pot according to soup connoisseur style recipe with a picture and simple step-by-step instructions.
- 600 g Pork belly
- 500 g Dried peas
- 200 g Beef soup meat
- 2 piece Carrot
- 1 Bit Fresh celery
- 3 piece Potatoes, about 300 gr.
- 5 piece Shallots
- 500 g Frozen peas
- 2000 ml Water
- 4 piece Bay leaves
- 4 piece Food atron
- Dried marjoram
- Salt and pepper
- 150 ml Cream
- 1 piece Kat ham, about 100 gr.
- Wiener sausages
- Aroma puree
- Loaf
- Put the dried peas in a saucepan and cover very well with water and leave to soak overnight. The next day, dispose of the peas that “swim up”.
- Then put on the pot, put the pork belly and the soup meat, as well as 1 chopped carrot, 2 chopped potatoes, the shallots and the celery, bay leaves and some marjoram, put the lid on and simmer on a low heat until the peas are soft.
- For the “firm filler”, peel the rest of the potatoes and carrots and cut them into small cubes. Put in a separate saucepan, add just enough water that everything is lightly covered, add a little salt and then simmer, after about 10 minutes add the frozen peas and a little baking soda and simmer gently for another 5 minutes, then pour over a sieve.
- When the peas are soft, remove the soup pot from the stove, fish out the bay leaves, pork belly and soup meat and then puree the soup. Now pour in the cream and season to taste with aroma puree (recipe in my cookbook).
- Cut off the rind from the pork belly and then cut into bite-sized pieces, also from the soup meat. Cut the ham into fine strips. Now put the meat, the ham together with the “filler” in the pot with the soup, add the stringed sausages and heat everything up again. Finally, taste again to taste.
- Put the finished soup in a soup cup and now ….. bon appetit ….. so bisch bappsatt …;))))
- Note about my bread ….. I’ll have it sent to me from Bamberg and it’s really worth it. Frozen in portions, it is great to store. The traditional bakery Schüller is already baking this special bread in the 5th generation. The sappeled bread was developed by Wilhelm Schüller for crust lovers. The repeated processing of the dough prevents the bread from being ‘pulled up’ in the oven, which is why our sappel farmer’s bread is only about 6 cm high. Due to the flat shape, the proportion of bread crust is particularly high. Since the natural aromas are created during the long baking time, the more neutral crumb (the inside of the bread) loses its influence. ……
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