Westphalian Pea Soup – Simple Variant
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 13 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g peas, reen, dried
- 250 g potatoes, mostly waxy
- 4 Mettenden (smoking)
- 500 ml vegetable stock
- 2 onions)
- salt and pepper
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Soak the dried peas the evening before in approx. 0.5 l (for 250 g peas) in the pot for approx. 12 h.
- The next day, boil the peas in the soaking water for about 30 minutes.
- At the same time, cut the potatoes into small pieces, dice the onions and fry them lightly in a pan with a little oil. Cut the smokers into slices. After 30 minutes add the potatoes, onions and vegetable stock to the peas. After another 30 minutes, add the smokers to the pot and cook for another 30 minutes over medium heat. Season to taste with pepper. You may also need a pinch of salt.
- Total cooking time 90 - 120 minutes, depending on the desired firmness of the peas.
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