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Pea Soup

Ingredients
  Split dried peas 500 Gram
  Bacon bones 1 Kilogram
  Chicken stock/Water 2 1⁄2 Liter
  Chicken stock cubes/Water 2
  Frankfurters 2
  White vinegar 2 Teaspoon
  Sour gherkin 2 (For Garnish)
  Croutons 5 (For Garnish)
Directions

Soak peas overnight.
Drain off water.
Add peas and bacon bones to stock, bring to the boil and simmer for 2 1/2 hours.
Cool, remove bacon bones, scrape meat off bones and return meat to soup.
Cook frankfurters in boiling water for 3 minutes.
Cool.
Peel and cut into 5 mm (1/4-inch) slices, add to soup with white vinegar.
Reheat soup and serve garnished with slices of sour gherkin and croutons.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Healthy

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