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Fast Relief for Dry Skin - Glysolid Skin Cream

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Recipe Category
Soups, Salads, and Sauces

Number of Servings: 3
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Erbsensuppe   (Pea Soup)

Photo: © Yvonne Bogdanski -
1/2 lb (8 ounces) dried peas
2 cups Water
5 slices of Bacon, cut into small pieces
1/2 cup chopped Leek
2 large Carrots, chopped into small cubes
1 medium Potato, chopped into small cubes
1 Bay Leaf
1 medium Yellow Onion, finely chopped
1 cup Chicken Broth
Salt & Pepper
2 Sausages (like Knackwurst or Frankfurters)

Soak the dried peas in the 2 cups water overnight.

The next day, bring the peas to a boil in the water they were soaking in. Cook for about 1/2 hour.

In a small frying pan, fry the bacon until fully cooked and slightly crispy. Add the bacon to the boiling soup. In the same pan with the bacon drippings, cook the onions.

Cook the soup for another 1/2 hour, then add the carrots, potatos, leeks, onions, and bay leaf. Add the chicken broth and allow the soup to cook for another 1/2 hour.

Using a potato masher, slightly mash the soup to break up the peas. For a smoother texture, you can also puree the soup in a blender.

Slice the sausages into bite-sized pieces and add them to the soup. Allow soup to simmer for 20-30 minutes to cook the sausages.

Season the soup with salt and pepper to taste. Salt may not be needed because of the bacon and sausages, so taste the soup before adding any more salt.

Serve hot.

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