Pea Soup with Bacon
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 14 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g peas, reen, dried
- 900 ml water
- 4 slices bacon, mixed, smoked
- 1 leek
- 1 large carrot
- some parsley, smooth
- 1 large onion (s)
- salt and pepper
- Marjoram, dried
Print Recipe
Pin Recipe Instructions
- Soak the peas for 12 hours.
- Bring the peas to the boil in the soaking water with the bacon and cook for about 60 minutes. Cut the bacon slices into 3 pieces beforehand.
- In the meantime, clean and wash the leek and cut into 4 cm long pieces. Peel, wash and dice the carrot. Chop the parsley.
- After 1 hour of cooking, take the bacon slices out of the pot and cut into cubes. Add the salt and vegetables to the peas and cook with them.
- Dice the onion. Heat the oil in the pan and leave the bacon in it. When the bacon is translucent, add the onion cubes and fry. Put the fried bacon with the onion cubes in the saucepan and cook for another hour.
- Then season with salt, pepper and marjoram to taste. The leek can be removed from the pot and disposed of. It only serves to refine the taste.
- Still tastes fresh and good the next day.
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