Berlin pea soup with bacon
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Yellow dried peas |
| 2 | tablespoons | Cooking oil or fat |
| 1 | large | Carrot; scraped and diced |
| 2 | larges | Onions; peeled and diced |
| 2 | Leeks, white part only; sliced thinly | |
| 2 | mediums | Celery stalks; sliced thinly |
| 2½ | quart | Water |
| Salt and pepper; to taste | ||
| ½ | pounds | Bacon; in 1 piece |
| 2 | tablespoons | Butter or margarine |
| ¼ | teaspoon | Thyme; dried |
| ¼ | teaspoon | Marjoram; dried |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Rinse peas. Heat fat in a large skillet and add carrot, 1 onion, leeks and celery. Saute 5 mins. Add water and bring to a boil. Season with salt and pepper. Add peas and bacon; cook slowly, covered, for about 1 hour, or until peas are cooked. Meanwhile, saute remaining onion in butter until tender. Add thyme and marjoram and mix into soup. To serve, take out bacon and chop or slice; return bacon to soup. Serves 6 to 8.
NOTES : A specialty soup of Berlin is one made with yellow dried peas and
bacon, to which sliced sausages, such as Bockwurst, are often added.
from my kitchen to------------------------------->yours..... Dan Klepach