German Spaetzle Green Split Pea Soup
|Lean bacon slice||3 , chopped|
|Onions||2 Medium, chopped|
|Celery ribs||1 Small, scraped and chopped|
|Carrot||1 Small, scraped and chopped|
|Chicken broth||6 Cup (96 tbs)|
|Green split peas||1 Pound, rinsed and soaked in water to cover for 2 hours, drained|
|Cooked meat cubes/Fowl||2 Cup (32 tbs) (1/2 Inch Cubes)|
|Cooked spaetzle||2 Cup (32 tbs) (1/2 Recipe)|
|Frankfurters||3 , cut into 1/8-inch-thick slices|
|Chopped parsley||2 Tablespoon|
|White vinegar||1⁄3 Cup (5.33 tbs)|
In a large heavy pot, cook the bacon 1 minute.
Add the onions, celery, carrot, and pepper.
Cook until the vegetables are soft.
Pour in the broth, stir in the peas, and simmer, covered, for 45 minutes, or until the peas are just about cooked.
Add the meat or fowl and simmer, covered, 10 minutes.
Add the spaetzle and frankfurters, and simmer, uncovered, 5 minutes, or until they are heated through.
Taste for seasoning.
Just before serving, stir in the parsley and vinegar.