Erbsensuppe No.2 (Pea Soup With Celeriac)
grains, soups, vegetables
500 gm peas
500 gm bacon (or ham)
1 1/2 liter water for the ham
1 celeriac
12 potatoes or 1/4 more
1 onion
1 laurel leaf
4 allspices
Boil the potatoes in salted walter, drain and put aside.
Put the cubed ham (or bacon) into a pot with cold water. Heat the water, add the pealed and cubed celeriac, skinned and chopped onion and the laurel leaf and allspices. Boil until the meat is tender.
Boil the peas in a separate pot with water. Drain after 30 minutes of boiling. Add only as much of the bacon broth (or ham broth) that the peas are just covered. Now boil the peas in the broth until they are cooked and remove the pea-skins that swim on the surface during boiling.
When the peas are cooked, cube the boiled potatoes and add them. Add some more broth (just as much as you like for a thin soup or for a thick soup). Bring to a boil again, remove from heat and serve.
From: "Henriette Davidis Praktisches Kochbuch"
Posted by Anne Caldas in March 1997
From: Anne Caldas Date: 12 Mar 97 National Cooking Echo Ä
Yield: 1 recipe