Hedwig`s Pea Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g peas, yellow split peas
- 1 small onion (s)
- 1 tablespoon clarified butter
- 500 ml water
- 250 ml broth
- salt and pepper
- nutmeg
- Black pudding, fresh, some slices
- 1 medium onion (s), finely diced
Print Recipe
Pin Recipe Instructions
- Melt clarified butter in a saucepan over medium heat. Sweat the small onion cut into small cubes in it. Deglaze with the water and add the split peas. Cover with the lid and cook the peas soft for several hours over a low heat. Fill up with the broth every now and then and stir. Season to taste with salt, pepper and nutmeg. Finally, when the peas are soft, puree with the hand blender. Possibly drain some more broth if the soup has gotten too thick.
- In a small pan in a little clarified butter, brown the second onion, cut into cubes, and keep warm.
- Peel the black pudding and fry the onions in the pan until they are nice and crispy. Allow to cool slightly. Distribute the soup on plates and garnish with the melted onions and the slightly crumbled black pudding.
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