Rhenish Pea Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 7) |
Ingredients
- 250 g peas (reen split peas)
- 7 medium potato (s)
- 500 g Kasseler (cutlet) in one piece
- 100 g bacon, streaky
- 2 leeks
- 2 large carrot (s)
- 2 onions)
- salt and pepper
- Clarified butter
- 3 liters water
Print Recipe
Pin Recipe Instructions
- Peel the onions and finely dice them. Sauté in hot clarified butter, then add almost 3 liters of water and bring to the boil. Add the smoked pork chops and the streaky bacon whole and let stand for 30 minutes over medium heat with the lid closed.
- Meanwhile, peel and finely dice the potatoes. Clean the leek and also finely dice it. Peel and finely dice the carrots. After 30 minutes add the vegetables to the soup along with the split peas (they don`t need to be soaked). Simmer for another 30-40 minutes.
- Remove the meat and cut into bite-sized pieces. Roughly pound the soup with a pounder so that the soup (more likely it will be a stew) has a creamy consistency. Now season with salt and a little pepper. It is only seasoned now, as the meat has already given off seasoning. Now put the diced meat back in the soup. Serve hot.
- I myself always add some Maggi because I like the seasoning very much. But it is not absolutely necessary.
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