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Pea Puree Soup

4 servings

Ingredients

• 300 g yellow peas
• water (as needed)
• 1 pinch sodium bicarbonate
• beef broth, bacon broth, or cured meat broth (as needed)
• butter (if diluted with water) (a little)
• dark bread cubes, toasted, or cured pig snout/ear (as needed)
• chives, finely chopped (as desired)

Instructions

1. Carefully sort and wash 300 g of yellow peas; if they are old, soak them the evening before.
2. The next day, place them in the same water with a pinch of sodium bicarbonate, drain the water after ¼ hour, and add just enough fresh boiling water to cover the peas.
3. Once soft, pass them through a colander and thin the puree into soup with water and butter or with beef, bacon, or mild cured meat broth.
4. Serve with toasted dark bread cubes or diced cured pig snout or ear; young, finely chopped chives make the soup particularly flavorful.

Modernized from a treasured 19th-century German cookbook.