Erbsensuppe No.4 (Pea Soup With Pigs Ears)
pork, soups, vegetables
500 gm dried yellow peas
2 liter water
500 gm pigs ears or other meat from the; pig
1 large onion
2 leeks
1 salt
1 pepper
1 chervil or parsley
Soak the peas over night in 2 l cold water.
Next morning: Boil the pigs ears together with the peas in the soaking water.
Cut the leeks into rings, rinse well. Peel and chop the onion and cook together with the leeks. Add to the soup, season with salt, pepper and finely chopped chervil (or parsley).
From: "Koch- und Backrezepte aus Groámutters Zeit"
Posted by Anne Caldas in March 1997
From: Anne Caldas Date: 12 Mar 97 National Cooking Echo Ä
Yield: 1 recipe