Adapted Pea Soup from Pea Soupy Country
(Shared recipe submitted by Ko van Maldegem.)
Ko writes: "I must admit that I never made pea soup in my life. As a little boy, my mother sometimes made it from dry peas and fresh pork. Here is an adaptation to prepare a nice Dutch pea soup."
- 2 pounds frozen peas
- 1 pound of bacon (English style) in little cubes
- 1 pound of dry sausages (such as salami) in thin slices
- 4 drumsticks
- 3 big onions, finely chopped
- 2 big potatoes in very small cubes
- 4 whites of leeks, sliced thin
- 1 lemon (not peeled), in thin slices
- 2 big beef cubes (for 2 pounds)
- 5 bay (laurel) leaves
- 1 dash of Worcestershire sauce
- 1 tin (can) of red peeled tomatoes
- A bunch of fresh green celery leaves, chopped (or use parsley)
- Black pepper
- Salt (if necessary)
Take 3 pints of cold water, throw all the ingredients in the cold water, wait until boiling and let it boil during 5 minutes. Continue to simmer for 2 hours on low flame (it should not boil anymore). Then take it from the flame and refrigerate until next day dinner hour. Warm it up, add possibly some extra herbs or pepper or salt, and serve with German black bread and salted butter. Give mineral water, Heineken beer or dry white wine with it (but certainly not red wine or cola).
About Ko: Ko is from Amsterdam, the Netherlands. His recipes are Dutch, not to be confused with Pennsylvania 'Dutch' cooking which is of German heritage. His e-mail address is email@example.com.