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Pea Soup (Erbsenuppe) (GERMAN Cuisine) Recipe

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This recipe for Pea Soup (Erbsenuppe) (GERMAN Cuisine) is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bacon slices, diced
1 onion, finely chopped
1lb. Shelled fresh green peas
2 quarts. Water
Salt
Celery
1 to ¼ lbs. Fresh or smoked pork, diced
1 garlic clove, if desired
4 to 8 potatoes
1 leek
1 celery stalk
1 carrot
1 tablespoon finely chopped parsley
Directions:
Directions:
In a large heavy cooking pot, sauté the bacon until lightly browned. Add onion; sauté lightly. Add peas, water, salt, celery salt, pork and garlic, if desired. While pork and peas are cooking, peel and dice potatoes. Trim and finely chop remaining vegetables; add to pork and peas. Simmer 30 minutes. Potatoes and other vegetables can be broken up slightly with a potato masher, if desired. Season to a prefer taste. Sprinkle with chopped parsley. Serve with mustard and a light, cold beer. Makes 4 servings.

Variation: Dried peas can be used instead of fresh peas if they are soaked overnight. Bring drained peas to a boil in salted water. Drain and rinse in cold water before adding to the soup. Cover and cook 1 hour or slightly longer before adding to other ingredients.

 

 

 

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