Berlin pea soup with bacon

6 servings

Ingredients

Quantity Ingredient
1 pounds Yellow dried peas
2 tablespoons Cooking oil or fat
1 large Carrot; scraped and diced
2 larges Onions; peeled and diced
2 Leeks, white part only; sliced thinly
2 mediums Celery stalks; sliced thinly
2½ quart Water
Salt and pepper; to taste
½ pounds Bacon; in 1 piece
2 tablespoons Butter or margarine
¼ teaspoon Thyme; dried
¼ teaspoon Marjoram; dried

Directions

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Rinse peas. Heat fat in a large skillet and add carrot, 1 onion, leeks and celery. Saute 5 mins. Add water and bring to a boil. Season with salt and pepper. Add peas and bacon; cook slowly, covered, for about 1 hour, or until peas are cooked. Meanwhile, saute remaining onion in butter until tender. Add thyme and marjoram and mix into soup. To serve, take out bacon and chop or slice; return bacon to soup. Serves 6 to 8.

NOTES : A specialty soup of Berlin is one made with yellow dried peas and

bacon, to which sliced sausages, such as Bockwurst, are often added.

from my kitchen to------------------------------->yours..... Dan Klepach

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