Pea Soup From the German Pea-Soup Sausage
Ingredients
Directions
Prepare
Put 3 pints of warm water into a saucepan and bring it to a boil.
Scrape ¼ stick of German pea-soup sausage into a bowl.
Add a little warm water to the sausage, let it soak, and mix into a smooth paste, ensuring there are no lumps.
Make the soup
Once the water is boiling, stir the paste into the saucepan smoothly.
If a thinner soup is desired, add more water.
If you like, add 2 teaspoons of chopped mint for extra flavor.
Serve
Pour the soup into a hot soup tureen.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- German pea-soup sausage
- Provides the main flavour and thickens the soup as it dissolves into the water.
The step that matters
Mixing the sausage into a smooth paste. Dry sausage added directly to hot water can clump into lumps. Soaking it in a little warm water first lets it break down evenly, so it blends smoothly into the soup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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