German Pea Soup
Ingredients
Directions
Make the soup
Bring 3 pints of warm water to a boil in a saucepan.
Scrape ¼ stick of German pea soup sausage into a bowl.
Add a little warm water to the sausage, soak, and mix into a smooth paste without lumps.
Once the water is boiling, stir the paste into the saucepan smoothly.
Add more water for a thinner soup, if desired.
Optionally, stir in 2 teaspoons of chopped mint.
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. If the sausage is not soaked and worked into a smooth paste before it goes into the boiling water, it can form lumps that are hard to dissolve later. Adding it gradually to the liquid helps it disperse evenly.
“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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