Home · Recipes · Historical Cookbook · Soups

Spoon Peas

4 servings

Ingredients

• 500 g bacon or ham
• 1.5 l water (cold)
• 1 pcs celeriac
• 1 pcs onion
• 1 pcs bay leaf
• 4 pcs whole spices
• 1.5 kg peas
• 13 pcs potatoes, cooked in salted water
• chives, sliced (a little)

Instructions

1. Place 500 g of bacon or ham in 1½ l of cold water, bring to a boil, skim, add celeriac, onion, bay leaf, and whole spices, and cook until tender.
2. Prepare 1½ kg of peas and set them aside as above; after half an hour, drain and pour in the ham or bacon broth, just enough to barely cover the peas.
3. During cooking, remove the settling skins with a wooden spoon.
4. Once the peas are tender, add more broth as desired, finally stir in 12-15 potatoes cooked in salted water and bring to a boil again.
5. Sprinkle with finely chopped chives and serve the bacon or ham cut into serving pieces alongside.

Modernized from a treasured 19th-century German cookbook.