German Pea Soup
Ingredients
Directions
Prepare the paste
Scrape ¼ stick of German pea soup sausage into a basin.
Add a little warm water to the sausage, let it soak, and mix into a smooth paste, ensuring no lumps remain.
Make the soup
Bring 3 pints of warm water to a boil in a saucepan.
Once the water is boiling, stir the paste into the saucepan smoothly.
If a thinner consistency is desired, add more water.
Optionally, stir in 2 teaspoons of chopped mint for added 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 flavor and thickens the soup when dissolved into the water.
The step that matters
Mixing the sausage into a smooth paste. Soaking the sausage and working it into a paste before adding it to the hot water helps prevent lumps, because dry pieces clump when they meet liquid and are hard to break up later.
“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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