in Germany

Pea soup with black pudding

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Ingredients for 4 servings:

  • 1 ½ liters of meat broth
  • 200 g peas (dried split peas)
  • 300 g bacon, streaky
  • 250 g potatoes
  • 1 stalk(s) leek
  • 1 carrot(s)
  • 1 onion(s)
  • 50 g celery
  • 1 pinch of pepper
  • 1 tsp marjoram
  • 400 g black pudding
  • butter

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 35 minutes

Ähzesupp met Flönz, Rhenish

Soak the peas the night before. Clean, wash, and finely chop the vegetables. Dice the bacon and potatoes. Then simmer the peas in the broth for about 45 minutes. Then add all the other ingredients, except the bacon and onions, and simmer for another 10 minutes. In the meantime, fry the onions and bacon and add them to the soup. Serve with black pudding, either cold or hot, fried in butter.

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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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