in Soup Recipes

Pea soup

updated

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Ingredients for 8 servings:

  • 2 packs of split peas, approx. 500 g each
  • 2 small leeks
  • 4 carrots
  • 1 celeriac
  • 2 small onions
  • 8 m.-sized potatoes
  • 1 bunch of parsley
  • some salt and pepper
  • some marjoram
  • 3 Mettenden
  • 1 jar of Bockwurst, approx. 360 g each

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 10 minutes

Cover the split peas with plenty of water and bring to a boil. Simmer the split peas for a good 1-1.5 hours, stirring occasionally to prevent burning. Add the finely chopped leeks, diced carrots, diced celery, finely chopped onions, and diced potatoes. Reduce heat to moderate and simmer for another 20 minutes, stirring occasionally to prevent burning. Season the pea stew with salt, pepper, and marjoram. Slice the Mettenden sausages and drained sausages, add to the stew, and heat until hot. Garnish with the parsley.

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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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