Pea Soup Recipe
Ingredients
| Split peas | 500 Gram, dried | |
| Bacon bones 1 kg | ||
| Chicken stock or water and chicken stock cubes 2.5 litres | ||
| Frankfurters | 2 | |
| White vinegar | 2 Teaspoon | |
| Sliced sour gherkin and croutons for garnish | ||
Directions
Soak peas overnight.
Drain off water.
Add peas and bacon bones to stock, bring to the boil and simmer for 2 1/2 hours.
Cool, remove bacon bones, scrape meat off bones and return meat to soup.
Cook frankfurters in boiling water for 3 minutes.
Cool.
Peel and cut into 5 mm (1/4-inch) slices, add to soup with white vinegar.
Reheat soup and serve garnished with slices of sour gherkin and croutons.
Drain off water.
Add peas and bacon bones to stock, bring to the boil and simmer for 2 1/2 hours.
Cool, remove bacon bones, scrape meat off bones and return meat to soup.
Cook frankfurters in boiling water for 3 minutes.
Cool.
Peel and cut into 5 mm (1/4-inch) slices, add to soup with white vinegar.
Reheat soup and serve garnished with slices of sour gherkin and croutons.
Chef
