Pea And Salami Soup Recipe
Ingredients
| Split peas | 3 Cup (16 tbs), dried | |
| Water | 16 Cup (16 tbs) | |
| Bacon bones - 500 grams / 1 pound | ||
| Onions | 4 | |
| Celery leaves | 4 Tablespoon, chopped | |
| Celery - 4 stalks, chopped | ||
| Salami | 250 Gram | |
| black pepper | 1 | |
Directions
MAKING
1. In a large, heavy-based saucepan Place split peas in water and set aside to stand overnight.
2. To the pan add bacon bones with peas, bring to the boil, then reduce heat and simmer for 2 hours until soup thickens.
3. Stirring in onion, celery leaves and celery, cook over a low heat for 20 minutes longer.
4. Removing bacon bones from soup discard, add salami and cook until heated through.
SERVING
5. Season to taste with black pepper and ladle soup into serving bowls.
1. In a large, heavy-based saucepan Place split peas in water and set aside to stand overnight.
2. To the pan add bacon bones with peas, bring to the boil, then reduce heat and simmer for 2 hours until soup thickens.
3. Stirring in onion, celery leaves and celery, cook over a low heat for 20 minutes longer.
4. Removing bacon bones from soup discard, add salami and cook until heated through.
SERVING
5. Season to taste with black pepper and ladle soup into serving bowls.
Chef
