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6-8 Servings
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500
g
yellow peas
Water and salt (1 tbsp/L water) for soaking the peas 1½ L water 1 tsp salt 2 onions 1-1½ tsp marjoram or thyme, or half of each 4 bouillon cubes Mustard and finely shredded leek to go with it 1) Wash the dry peas and put them in a bowl. Cover with water and add 1 tbsp of salt for every liter water. Let soak for at least 4 hours, but preferably 10-12 hours. Throw out the water. 2) Bring water, peas, and salt to a boil. Remove foam and pea peel that floats to the surface. 3) Peel the onion and cut it into cloves. Add to the boiling peas. 4) Cover and let boil for an hour or until the peas are soft. 5) Add the soices and the bouillon cubes at the end of the boiling time. 6) Dilute with water if the soup is too thick. Serve. 7) If you want to, you can add meat to this soup. Let 300 g fresh or salted pork (preferably from the pig's shoulder) boil with the peas. Remove it when it is tender, or before you add the spices. Cut it into small cubes and mix into the soup. Serve. |
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