I love going to the Polish open markets in Krakow to buy fresh peas and vegetables. There is not way frozen or canned is as good a fresh local grown peas. Despite what people say. In the summer I often dry a lot of the vegetables in the sun on my balcony. Dried pea soup recipe is more for the winter, but when you add some spicy pepper it can be good even in a summer day.
Ingredients:
1 cup of dried peas
2 quarts of cold water
1 pound of smoked beef (or other meat)
1/2 cup of celery
1 onion
salt and black pepper
1 tbs of oil
1 tbs of butter
1 tbs of flour
croutons
1. Wash dry peas. Put peas in a pan and cover it with cold water (there should be twice as much water as peas). Soak clean peas in water over night.
2. Drain, put on with two quarts of cold water, smoked beef or any other smoked meat.
3. Let it simmer for 4 to 5 hours.
4. Dice celery and onion. Add celery and onion, one teaspoon of salt, a pinch of pepper.
5. Cook until the meat and peas are tender.
6. Remove meat. Skim fat off the top of the soup.
7. Heat one tablespoon of butter in a frying pan, stir in one tablespoon of flour and gradually pour the soup.
8. Season to taste and serve with the smoked, cut meat.
9. Serve hot with croutons.
If you have another Polish dried pea soup recipe let me know.
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