Gelbe Erbsensuppe, Auf Berliner Art (berlin Yellow Pea So Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Whole dried yellow peas,
-thick slices,
, (If you cannot find them
OR,
-whole, yellow split peas
Combine some ham & bacon,
-will do),
2 tbsp: Butter,
2 quart: Water,
OR,
Smoked ham bone with some,
3 tbsp: Rendered bacon fat,
-meat on it,
2 tbsp: Flour,
OR,
2 large: Potatoes, peeled and cubed
Smoked ham butt,
1/2 tsp: Marjoram,
OR,
1/2 tsp: Thyme,
1/2 lbs: Bacon, smoked and cut in
Salt and pepper to taste,
POT VEGETABLES/SOUP GREENS *
ALL FINELY DICED
1 large: Carrot,
-trimmed off, (wash
1 Stalk: celery with leaves,
-thoroughly under running,
1 small: Knob celeriac, trim off
-water to remove sand),
-straggly roots, peel
1 large: Onion, peeled
-and rinse,
3: Parsley sprigs,
1 small: Parsnip, scraped and cut in
1 small: White turnip, peeled
-half lengthwise,
, (optional for use at own
1: Petrouchka, (parsley root),
-discretion because of,
-scraped,
-powerful and pervasive,
1: Leek with most green leaves,
-flavor),
Directions:
* These vegetables and greens lend a rich savory frangrance and
flavor to German broths and soups. When a recipe calls for pot
vegetables, use the selections above. If any items are unavailable,
eliminate them. For best results, try to use them all. Add as
directed im specific recipes.
Rinse peas and soak in water to cover overnight, unless on package
say no soaking is necessary. Put in a 4-quart pot with 2 quarts
water, using whatever is left of soaking water, and adding additional
amounts, if necessary. Add ham or bacon and bring to a boil. Cover,
reduce heat and simmer 1 hour. Heat butter or bacon fat in skillet;
add diced vegetables and cook slowly until a deep golden color.
Sprinkle with flour and stir until it is absorbed and browned. Add
flour-vegetable mixture to soup along with potatoes, marjoram, thyme,
salt and pepper.
Simmer, covered, for 1 hour, or until peas are soft enough to eat,
but not entirely dissolved. They should retain some of their shape.
Do not strain or puree. Remove ham or bacon and cut into small
pieces and return to soup. Discard bone if you have used one. If
you want to use smoked sausage or frankfurter as a garnish, slice and
heat in soup.
Source from luhu.jp
flavor to German broths and soups. When a recipe calls for pot
vegetables, use the selections above. If any items are unavailable,
eliminate them. For best results, try to use them all. Add as
directed im specific recipes.
Rinse peas and soak in water to cover overnight, unless on package
say no soaking is necessary. Put in a 4-quart pot with 2 quarts
water, using whatever is left of soaking water, and adding additional
amounts, if necessary. Add ham or bacon and bring to a boil. Cover,
reduce heat and simmer 1 hour. Heat butter or bacon fat in skillet;
add diced vegetables and cook slowly until a deep golden color.
Sprinkle with flour and stir until it is absorbed and browned. Add
flour-vegetable mixture to soup along with potatoes, marjoram, thyme,
salt and pepper.
Simmer, covered, for 1 hour, or until peas are soft enough to eat,
but not entirely dissolved. They should retain some of their shape.
Do not strain or puree. Remove ham or bacon and cut into small
pieces and return to soup. Discard bone if you have used one. If
you want to use smoked sausage or frankfurter as a garnish, slice and
heat in soup.
Source from luhu.jp