Recipe Name: German Pea and Ham Soup
Recipe name: German Pea & Ham Soup
History: This is a recipe my mother (originally from Austria) makes and as a kid I hated it! Now as an adult I love it, My husband and I quite often have friends over in the winter months to play cards, this is the most requested meal and is great served with warm crusty bread! Description: Soup Preparation time: 2-3 hours Serves: 4-6 people
1 kg smoked bacon bones
250 gram piece speck (a European smoked bacon sold in pieces) There are many varieties of speck, find a lean heavily smoked piece.
500 gram pack of dried split green peas
3 large carrots, chopped finely (I throw mine through a food processor)
3 large onions, chopped finely
2-3 stalks of celery, finely chopped
2-3 liters of water
6 smoked Kranski sausages
Maggi liquid seasoning to taste
Place water, bacon bones and speck in large soup pot and bring to boil, then simmer for approx 1 hour. Remove bones and speck from stock, remove any meat from bacon bones, then discard bones. Chop speck into small pieces, combine with bacon meat and set aside. Add split green peas to bacon stock and simmer on low for approx. 1 hour or when peas have broken down completely. Stir regularly or peas will burn and stick to the bottom of the pot. When peas have broken down add the finely chopped carrot and onion. Also cut Kranskis into half centimeter slices, add them and the other meat to the soup. You may have to add some water to your soup according how runny or thick you like it. Note* The quantities of carrots, celery and onions are only a guide you can add as much or as little as you like! Simmer until vegetables are soft, season to taste with Maggi seasoning. Serve hot with warm crusty bread. ENJOY!
Reformatted from a recipe submitted to goodcooking.com, © Good Cooking, Inc. 2002