Sööt-Suure Arfensupp with Hollerbusch and Boddermelk

Ingredients for 6 servings:

• 600 g peas, frozen
• 1 medium-sized onion(s), diced
• 2 garlic cloves, diced
• 2 tbsp, heaped butter
• 3 tbsp rapeseed oil
• 40 ml apple cider vinegar
• ½ liter whole milk
• ½ liter buttermilk
• 1 tsp, heaped paprika powder, smoked
• 2 bay leaves, preferably fresh
• 80 ml elderflower syrup
• 1 pinch of nutmeg, freshly grated
• 1 m.-sized potato(s), boiled
• 3 spring onions, cut into fine rings
• e.g. vegetable broth if the soup is too thick
• e.g. salt and pepper
• n. B. Apple cider vinegar to taste

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Sweet and sour pea soup with elderflower syrup and buttermilk from Fiefhusen

Schleswig-Holsteiners love sweet and sour dishes, which are called “sööt-suur” here. So I came up with this recipe to pay a culinary compliment to my home region. The soup is vegetarian. Heat rapeseed oil and butter in a wide saucepan. The oil prevents the butter from burning. Sauté the diced onion and garlic until translucent. Deglaze with the apple cider vinegar and let the liquid almost evaporate. Add the whole milk and buttermilk, as well as 400 g of peas, the potatoes, bay leaves, and paprika. Don’t be surprised if the soup looks rather orange at this point; this will disappear after puréeing. Bring to a rolling boil, then simmer gently for 5 minutes with the lid on. Remove the bay leaves and purée the soup thoroughly in a blender or with an immersion blender. The pea skins are not so pleasant in the mouth, so purée thoroughly. Then pass it through a sieve or a food processor. Add the nutmeg and elderflower syrup. Only add the syrup now so that the delicate aroma doesn’t evaporate during cooking. If the soup is too thick, you can gradually adjust the desired consistency with vegetable stock. Season the soup to taste with salt and pepper from the mill, and more apple cider vinegar and elderflower syrup if desired. Heat the soup back up again and add the remaining green peas and the spring onion slices as garnish and decoration. Tips: If you don’t have apple cider vinegar on hand, you can also use fruit vinegar, white balsamic vinegar, or similar vinegars with a fruity note. As an alternative to elderflower syrup, you can also use honey. Be careful, however, to increase the sweetness, as honey is always more intense. On hot summer days, serve the soup cold and refreshing from the refrigerator. A dry white wine or a tart northern German Pilsner and fresh farmhouse bread are the perfect accompaniments to the soup.