German Yellow Pea Soup (Gelbe Erbsensuppe)
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Ingredients
| 1 lb. (2 cups) | dried yellow peas, soaked overnight | | 6 cups | fresh water | | 1 | sm. piece of ham | | 6 | bacon slices, chopped | | 1/4 cup | drippings | | 1 | leek (white part only) | | 2 | onions | | 2 | carrots | | 1/4 | celeriac (celery root) | | 1 lb. | potatoes, peeled and diced | | Salt and pepper | | 4 | cooked German sausages, sliced | | Fresh celery leaves |
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Instructions
PREPARE THE PEAS 12 HOURS IN ADVANCE
Cover peas in water and boil the peas for 1 hour and drain.
In 4-6 cups fresh water, simmer the peas and ham for a further hour.
Heat the bacon with the drippings in a separate pan, fry the finely chopped leek, onions, carrots and celeriac, then add to the soup. Add the potatoes, salt and pepper to taste, and simmer for 30 minutes until vegetables are cooked. Finally add the sausages and celery leaves, and simmer for a further 5 minutes.
Author's Comments
In the past fifty years this recipe has fallen into ill repute as it has been adopted as a standard army dish. The soup can't help that: it is doomed to taste good at any cost.
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