Peas
Spoon peas are a particularly rich, thick variant of the pea soup from the Berlin kitchen .
To prepare unpeeled yellow peas are soaked in plenty of water and then with the same amount pigs ears and -schnauze , in variants with Kassel or smoked , boiled, salted and half cooked. Then the chopped onions and soup greens are fried in lard , added to the soup, seasoned with salt , pepper , marjoram and bay leaf , and everything is cooked further. When the peas are almost soft, the meat is removed, cleaned and diced with potatoes , which have also been diced, and then added again. When the soup is ready, it should be so thick that a spoon “stands in”.
In a variant, spoon peas are cooked without meat and fried bacon and sausage are added at the end .
Serving spoon peas with black bread or rye bread .
Individual evidence
- ↑ a b Eckhard Supp : Duden. Dictionary culinary arts. From amuse-bouche to decorative snow . Dudenverlag, Mannheim a. a. 2011, ISBN 978-3-411-70392-0 , Chapter: Regional dishes in German-speaking countries , p. 92 .