John Myers
Pea Soup from Römertopf
The perfect pea soup from römertopf recipe with a picture and simple step-by-step instructions.
- 200 g Half green split peas
- 150 g Streaky bacon
- 200 g Pork ribs
- 3 medium sized Potatoes
- 150 g Carrots
- 150 g Parsley root
- 150 g Leek
- 1 bunch Fresh smooth parsley
- 250 ml White wine
- 250 ml Broth
- Pour 1 liter of water over the split peas the evening before and soak overnight.
- On the following day, water the Römertopf thoroughly and add the peas with the soaking liquid. Cut the rind from the bacon, remove the bones from the ribs, then dice both types of meat; Clean the potatoes and vegetables and also cut them into cubes – the leek in rings, of course; Tie the parsley stalks together with a thread, the fresh leafy greens are finely chopped up just before serving with the soup.
- Place the parsley stalks and the bacon rind (if you like that) on the peas in the saucepan, add all the other ingredients and pour the wine over them. Cover the römertopf and put it in the cold oven. Set a temperature of 200 degrees and forget about the dish for 2 hours – the Römertopf can do it all by itself!
- After this time, take the pot out of the stove (be careful, it is very hot!), Place it on a suitable saucer and open the lid. If the contents still look thirsty, add some broth (important: heated broth). I still needed 250 ml. Remove the bunch of parsley stalks from the soup, add the freshly chopped parsley leaves, mix once and serve.
- Amazing: the dish in the Römi does not need salt or other spices, it tastes deliciously vegetable and purely based on the ingredients that are in it.
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