Step-by-Step Guide to Make Speedy Sig's German Pea Soup

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, sig's german pea soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Sig's German Pea Soup is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Sig's German Pea Soup is something which I have loved my entire life.

This recipe is based on one that appears in German Home Cooking by Dr. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sig's german pea soup using 16 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sig's German Pea Soup:

1. Make ready 2 small smoked bacon chops
2. Take 2 best kielbasa sausages (they are the closest I can get to what I want)
3. Make ready 1/2 small rack of ribs, meaty and fat (or a very small leg of pork bone in)
4. Get 3 springonions
5. Get 1 large shallot
6. Get 1 small leek
7. Take 2 garlic cloves
8. Prepare 1-2 vegetable stock cube
9. Get 500 ml water
10. Make ready 4 cans marrow fat peas, or dried, overnight soaked marrow fat peas.In total about 750 grams soaked weight
11. Prepare 500 grams salad potatoes, ready cooked and cut into quarters or chunks
12. Take 4 Hot dog sausages
13. Get 2 slices bread for croutons
14. Take 2 tbsp rapeseed oil for toasting croutons
15. Get 1/2 tsp chervil for sprinkling over croutons
16. Take 4-5 drops Maggi liquid seasoning

Pea soup is a staple for many people. Cheap, easy to make and delicious, it is a standby of German Hausmannskost. This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. the reason you pre-soak the peas and i keep changing the water ,, is the less gas you have, and that always better. this soup is great ,, ive been making this for years and always use. What distinguishes this pea soup is the addition of condensed beef broth which makes it much more substantial.

Steps to make Sig's German Pea Soup:

1. First chop the bacon chops into small cubes or by ready chopped ones. Chop the spring onions, the shallots, the leek and the garlic into small cubes also. Put all into a small frying pan and cook until the bacon is browned of,but the onions not burned.
2. First brown your meat off (add extra if you feel that there is not enough meat) in a pan then in a pot with the water put the meat and kielbasa sausage, bring to boil then add all the fried ingredients and a stock cube or two depending on liking,
3. Boil until the meat is well cooked. Remove about half of the bacon chop, onions and other bits (set aside)and the meat and kielbasa.Take the meat of the bone, and chop the kielbasa sausage, put them back in the pot
4. Now add the drained and rinsed peas and puree everything until you get a semi smooth soup, keep this to simmer on a low heat for about 15 minutes, make sure that I'd does not set to the bottom of the pan, if you need to add a little more water do so.
5. Add your chopped potatoes and the set aside bacon, onion and bigger bits and heat the through.
6. In the meantime make your croutons, add a little oil into a hot pan ad your cubed bread sprinkle with seasoning if you like and or herbs, they should be nice and crispy but not burned
7. About ten minutes before serving add your hot dogs
8. Season with the maggi liquid seasoning then sprinkle the croutons over the cooked soup

This is a hearty split pea soup has a flavorful ham bone cooked with carrots, potatoes, onions, and a pinch of marjoram. the reason you pre-soak the peas and i keep changing the water ,, is the less gas you have, and that always better. this soup is great ,, ive been making this for years and always use. What distinguishes this pea soup is the addition of condensed beef broth which makes it much more substantial. It's definitely the main attraction and not merely the first course. After the soup is the consistency you like (I like my peas completely dissolved), remove ham hock. German Goulash Soup A German cake on Hungarian Goulasch, in the form of a hearty winter soup.

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