Danishne`s Pea Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 14) |
Ingredients
- 1 kg peas, dried, peeled
- 4 onion (s)
- 4 carrot (s)
- 4 liters vegetable stock
- 300 g smoked bellies
- 200 g Kasseler, leaner
- 4 Mett sausages
- 6 large potato (s)
- some butter
Print Recipe
Pin Recipe Instructions
- Dice the onions and carrots and melt them with the butter in a large saucepan. Deglaze with the broth and top up, add the split peas and bring to the boil. Put the pork belly, smoked pork and meatballs in one piece in the pot. Peel and dice the potatoes and add to the soup after about 45 minutes.
- In total, this pea soup needs approx. 1 1/2 hours to cook. Shortly before the end of the soup, bacon, smoked pork and sausages are taken out of the soup, cut into small pieces (I only use the lean parts of the pork belly) and added again.
- Since the split peas disintegrate after about three quarters of an hour of cooking, you get a creamy consistency without pureeing.
- Bread rolls or baguette slices go well with this.
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