Gebman Pea Soup
Ingredients
Directions
Make the soup
Put 3 pints of warm water into a saucepan and bring it to a boil.
Scrape the 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.
Once the water is boiling, stir the paste into the saucepan smoothly.
Optionally, add 2 teaspoons of chopped mint for extra flavor.
Serve
Pour the soup into a hot soup tureen. If a thinner soup is desired, add more water.
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 into a smooth, hearty base.
The step that matters
Mixing the sausage into a smooth paste. Soaking the sausage in a little warm water before stirring it in helps it dissolve evenly. Adding it dry or in lumps can leave clumps that do not break down in the hot liquid.
“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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