Berlin pea soup with bacon

Ingredients:

Measure		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

Preparation:

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.

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Berlin pea soup with bacon

Ingredients:

Preparation:

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