Franconian Pea Porridge
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 8 hrs 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g peas, dried
- 1 bunch soup greens
- 1 onion (s)
- 40 g fat
- 20 g flour
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 100 g bacon, mixed
Print Recipe
Pin Recipe Instructions
- Wash the peas and soak them in approx. 1.5 liters of cold water overnight. Wash and clean the soup greens, cut into small pieces and add to the peas. Now cook for about 1-1.5 hours until soft (the cooking time depends on the size and age of the peas). Put the cooked peas through a fine sieve or puree them with the blender.
- To burn in, cut the onions into rings, heat them in the fat, stir in the flour and roast them lightly brown with the onion rings. Add the pea pulp, bring to the boil again and season with salt and pepper.
- If you like, you can fry the diced bacon briefly and pour it over the prepared pea mash.
- Serve as a snack or as a side dish to fried foods.
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