Easiest Way to Cook Appetizing Sig's German Pea Soup

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Sig's German Pea Soup. This recipe is based on one that appears in German Home Cooking by Dr. The addition of a little flour gives the soup a smooth The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. This is a list of German soups.

Sig's German Pea Soup Split Pea Soup – Potage Saint Germain – How to – Recipe – Soups – Potage – Online Cooking ClassesFree Online Cooking Classes with chef RogersDuring that. Pea soup is a staple for many people. Cheap, easy to make and delicious, it is a standby of German Hausmannskost. You can have Sig's German Pea Soup using 16 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sig's German Pea Soup

  1. It’s 2 of small smoked bacon chops.
  2. You need 2 of best kielbasa sausages (they are the closest I can get to what I want).
  3. You need 1/2 of small rack of ribs, meaty and fat (or a very small leg of pork bone in).
  4. It’s 3 of springonions.
  5. It’s 1 of large shallot.
  6. Prepare 1 of small leek.
  7. It’s 2 of garlic cloves.
  8. Prepare 1-2 of vegetable stock cube.
  9. Prepare 500 ml of water.
  10. You need 4 cans of marrow fat peas, or dried, overnight soaked marrow fat peas.In total about 750 grams soaked weight.
  11. It’s 500 grams of salad potatoes, ready cooked and cut into quarters or chunks.
  12. You need 4 of Hot dog sausages.
  13. It’s 2 slices of bread for croutons.
  14. You need 2 tbsp of rapeseed oil for toasting croutons.
  15. You need 1/2 tsp of chervil for sprinkling over croutons.
  16. You need 4-5 drops of Maggi liquid seasoning.

What distinguishes this pea soup is the addition of condensed beef broth which makes it much more substantial. It's definitely the main attraction and not merely the first course. After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock. The German Split Pea Soup we call in German: Erbseneintopf – This is another great soup that you will like.

Sig's German Pea Soup instructions

  1. First chop the bacon chops into small cubes or by ready chopped ones. Chop the spring onions, the shallots, the leek and the garlic into small cubes also. Put all into a small frying pan and cook until the bacon is browned of,but the onions not burned..
  2. First brown your meat off (add extra if you feel that there is not enough meat) in a pan then in a pot with the water put the meat and kielbasa sausage, bring to boil then add all the fried ingredients and a stock cube or two depending on liking,.
  3. Boil until the meat is well cooked. Remove about half of the bacon chop, onions and other bits (set aside)and the meat and kielbasa.Take the meat of the bone, and chop the kielbasa sausage, put them back in the pot.
  4. Now add the drained and rinsed peas and puree everything until you get a semi smooth soup, keep this to simmer on a low heat for about 15 minutes, make sure that I'd does not set to the bottom of the pan, if you need to add a little more water do so..
  5. Add your chopped potatoes and the set aside bacon, onion and bigger bits and heat the through..
  6. In the meantime make your croutons, add a little oil into a hot pan ad your cubed bread sprinkle with seasoning if you like and or herbs, they should be nice and crispy but not burned.
  7. About ten minutes before serving add your hot dogs.
  8. Season with the maggi liquid seasoning then sprinkle the croutons over the cooked soup.

The split pea soup is a typical German soup that is very popular during the fall and winter months. Split pea soup can be made with or without meat – it is. German Split Pea Soup – Germany Rezepte. Cozy and bursting with Italian spices, this amazing Tuscan Kale Potato Bean Soup is packed with powerhouse ingredients all bathed in a luscious broth. #vegan #oilfree #glutenfree #plantbased. "Pea soup" is the literal translation of this dish but that doesn't even begin to do it justice. Just as butter, nuts and lemon zest are integral ingredients in German baking, there are several ingredients that combine to give savory dishes that classic "German" taste we know and love.

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