German Spaetzle Green Split Pea Soup Recipe
Ingredients
| Lean bacon slice | 3 , chopped | |
| 2 medium-sized onions, chopped | ||
| 1 small celery rib, scraped and chopped | ||
| Carrot | 1 Small, scraped | |
| Pepper | 1 | |
| Chicken broth | 6 Cup (16 tbs) | |
| 1 pound of green split peas, rinsed and soaked in water to cover for 2 hours, drained | ||
| 2 cups of 1/2-inch cubes of cooked meat or fowl | ||
| 1/2 recipe (about 2 cups) of cooked spaetzle | ||
| 3 frankfurters, cut into 1/8-inch-thick slices | ||
| Parsley | 2 Tablespoon, chopped | |
| White vinegar | 1/3 Cup (16 tbs) | |
Directions
In a large heavy pot, cook the bacon 1 minute.
Add the onions, celery, carrot, and pepper.
Cook until the vegetables are soft.
Pour in the broth, stir in the peas, and simmer, covered, for 45 minutes, or until the peas are just about cooked.
Add the meat or fowl and simmer, covered, 10 minutes.
Add the spaetzle and frankfurters, and simmer, uncovered, 5 minutes, or until they are heated through.
Taste for seasoning.
Just before serving, stir in the parsley and vinegar.
Add the onions, celery, carrot, and pepper.
Cook until the vegetables are soft.
Pour in the broth, stir in the peas, and simmer, covered, for 45 minutes, or until the peas are just about cooked.
Add the meat or fowl and simmer, covered, 10 minutes.
Add the spaetzle and frankfurters, and simmer, uncovered, 5 minutes, or until they are heated through.
Taste for seasoning.
Just before serving, stir in the parsley and vinegar.
Chef
