Berlin travel guide

BERLIN TRAVEL

YOUR TRAVEL GUIDE TO BERLIN
Berlin Travel Guide

Gelbe erbsensuppe, auf berliner art

Ingredients:

Measure
Ingredient
½ pounds
Whole dried yellow peas
(If you cannot find them whole, yellow split peas will do)
2 quarts
Water
Smoked ham bone with some meat on it
OR
Smoked ham butt
OR
½ pounds
Bacon, smoked and cut in
1 large
Carrot
Stalk celery with leaves
1 small
Knob celeriac; trim off straggly roots, peel and rinse
1 small
Parsnip, scraped and cut in half lengthwise
Petrouchka (parsley root), scraped
Leek with most green leaves thick slices
OR
Combine some ham & bacon
2 tablespoons
Butter
OR
3 tablespoons
Rendered bacon fat
2 tablespoons
Flour
2 larges
Potatoes, peeled and cubed
½ teaspoon
Marjoram
½ teaspoon
Thyme
Salt and pepper to taste trimmed off (wash thoroughly under running water to remove sand)
1 large
Onion, peeled
Parsley sprigs
1 small
White turnip, peeled
(optional for use at own discretion because of powerful and pervasive flavor)

Preparation:

These vegetables and greens lend a rich savory fragrance and flavor to German broths and soups. When a recipe calls for pot vegetables, use the selections above.

If any items are unavailable, eliminate them. For best results, try to use them all. Add as directed in specific recipes. Rinse peas and soak in water to cover overnight, unless on package say no soaking is necessary. Put in a 4-quart pot with 2 quarts water, using whatever is left of soaking water, and adding additional amounts, if necessary. Add ham or bacon and bring to a boil. Cover, reduce heat and simmer 1 hour.

Heat butter or bacon fat in skillet; add diced vegetables and cook slowly until a deep golden color. Sprinkle with flour and stir until it is absorbed and browned. Add flour-vegetable mixture to soup along with potatoes, marjoram, thyme, salt and pepper. Simmer, covered, for 1 hour, or until peas are soft enough to eat, but not entirely dissolved.

They should retain some of their shape. Do not strain or puree. Remove ham or bacon and cut into small pieces and return to soup. Discard bone if you have used one. If you want to use smoked sausage or frankfurter as a garnish, slice and heat in soup.

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