Creamy pea soup according to ancient tradition
Time
Preparation time: 1 hr.
Cooking or baking time: 1 hour 50 minutes
Rest period: 2 hours
Total preparation time: 2 hours 50 minutes
The creamy pea soup is basically based on an old house recipe of my family and was re-composed and refined to my liking. Maybe it will taste good.
Here is the recipe for about 4 people for 2 days (tastes even better the next day).
ingredients
- 500 g unpeeled dry peas (alternatively peeled dry peas, see below)
- 450 g peeled and diced potatoes
- 200 g bacon (streaky bacon, smoked, NOT baconthat's too fat)
- 3 tablespoons vegetable oil, z. B. rapeseed oil
- 1 onion, cut and diced, or 60 g of finely diced onions
- 1 thick carrot, about 160 g gross weight
- 6 Mettwursts / Mettenden, together approx. 450 g
- 500 ml vegetable stock
- 2.0 L of water
- Spices at will (eg salt, etc., only at the very end to admit! Because the Mettenden already give plenty of salt after chopping)
Total cost: about 9.00?. The amount is enough for 4 people for 2 days (depends on the appetite).
preparation
- First, the unpeeled peas are boiled in the evening before the soup in about 1.5 liters of cold water (about 12 hours), so that they can swell. If you do not like the pea skins when eating between your teeth, you can also use peeled peas. The unpeeled peas, however, contain more fiber. The peeled peas do not necessarily swell, they can be processed directly.
- To prepare, the carrots and potatoes are peeled and diced. The onions and the bacon are also diced, with the bacon the rind is cut off before dicing (unless you prefer to keep it, I do not like it). Preparation time: 1 hour = 60 minutes.
- Tip: If you do not want the soup to be too thick at the end, you can boil the diced potatoes for 10 minutes. Then they are added to the soup at the very end of the cooking after cutting the meat ends together with the sliced meat ends (see note below) so that they do not give off too much starch.
- The swollen peas (only for unpeeled peas) are poured off through a colander or a pasta sieve. The spring water from the swelling process of the peas is not reused and poured away. Then a pot of about 5 liters total volume is filled with only 2.0 liters of water, which is brought to a boil. Then the peas are filled with the vegetable stock (0.5 liter) and brought to the boil again. The whole thing lasts about 30 minutes. With peeled peas, the swelling process is eliminated and the peas are boiled directly.
- At the same time, the diced bacon with the 3 tablespoons of vegetable oil together for about 15 min. long glassy seared. Then the onions are added and fried with. The pan content is then added completely to the pea soup. Now the Mettenden are added to the soup so that they can give off their taste nicely. Then the whole thing is simmered at low temperature (flock setting of 1.5 of 3 levels). From now on it is stirred at least every 10 minutes so that nothing burns or starts.
- To about 30 minutes The cubed carrots are added. Continue to simmer. The soup is now getting thicker, so continue to stir regularly.
- To another 20 minutes The diced potatoes are added. Continue to simmer. After only 10 minutes, the soup clearly starts on the bottom of the pot. Stir well and continue to simmer.
- To another 10 minutes take the now very soft Mettenden and cut into about 3 cm wide pieces (I needed a very sharp knife, because the Mettenden have been cooked very soft, with a blunt knife, the Mettenden are literally "crumbled"). Then put the sliced Mettenden back into the soup. Possibly (see above) now also add the pre-cooked potatoes (if they have not already been added uncooked to the soup).
- Now simmer the soup again for 20 minutes, then turn off the stove and let the soup.
You can now serve the soup directly, or even let it rest for 2 hours and then eat. The next day it tastes even better.
Note: The next day (actually checked after 10 hours of cooling), the soup is very thickened. When heated again, it is liquid again, but it is advisable to add some liquid for tasting / eating.
The soup can be tasted at will with other spices, z. Salt, etc. But it is not really necessary.
Note:
Because of the potatoes, the soup can not be frozen, because after thawing the potatoes would be gritty and mushy. That is really inedible, I tried it.
... and Woody wishes you a good appetite!
