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Pea Soup (Erbsenuppe) (GERMAN Cuisine) Recipe

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This recipe for Pea Soup (Erbsenuppe) (GERMAN Cuisine), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, March 12, 2009


4 bacon slices, diced
1 onion, finely chopped
1lb. Shelled fresh green peas
2 quarts. Water
1 to ╝ 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

In a large heavy cooking pot, sautÚ the bacon until lightly browned. Add onion; sautÚ 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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