voodooqueen126 (voodooqueen126) wrote,

Heilwig's Favourite Food: Gelbe Erbsensuppe, auf Berliner Art

Yellow Pea Soup, Berlin Style

“the least expensive version of this was Erbensuppe ohne—literally, pea soup without, meaning with no garnish. The most expensive had everything: ham, bits of bacon, slices of wurst, Spätzle or Sponge Dumplings, pages 60, 64.”

6 to 8 servings

{C}{C}·         {C}{C}½ pound/226.79 grams whole dried yellow peas (if you cannot get them whole, yellow split pas will do)

{C}{C}·         {C}{C}2 quarts/1.892 Litres water

{C}{C}·         {C}{C}Smoked ham bone with some meat on it, or smoked ham butt, or ½ pound smoked bacon cut into thin strips, or combine some ham and some bacon

{C}{C}·         {C}{C}2 tablespoons butter o 3 tablespoons rendered bacon fat

{C}{C}·         {C}{C}Pot vegetables with large onion, all finely diced

{C}{C}·         {C}{C}2 tablespoons flour

{C}{C}·         {C}{C}2 large potatoes, peeled and cubed

{C}{C}·         {C}{C}½ teaspoon marjoram

{C}{C}·         {C}{C}½ teaspoon thyme

{C}{C}·         {C}{C}Salt and pepper to taste

Rinse Peas and soak in water to cover overnight unless instructions on package say no soaking is necessary. Put in a 4 quart ot with 2 quarts water, using whatever is left of soaking water and adding additional amount if necessary. Add ham and/or bacon and bring to a boil. Cover, reduce heat and simmer 1 hour. Heat butter or bacon fat in skillet, add diced and cook slowly until a deep golden colour. Sprinkle with flour and stir until it is absorbed and browned. Add flour-vegetable mixture to soup along with potatoes, marjoram, thyme, salt and pepper. Simmer, covered, for 1 hour, or until peas are soft enough to eat but not entirely dissolved. They should retain some of their shape. Do not strain or puree. Remove ham and/or bacon, cut into small pieces and return to soup. Discard bone if you have used one. If you want to use smoked sausage or frankfurter as a garnish, slice and heat in soup. Add Spätzle or Sponge Dumplings (pages 60, 64) before serving.{C}{C} (Sheraton, 1965, pp. 41-42){C}{C}

Sponge Dumplings

For 6 servings of Soup

{C}{C}·         {C}{C}½ cup water

{C}{C}·         {C}{C}1 tablespoon butter

{C}{C}·         {C}{C}3 tablespoons flour

{C}{C}·         {C}{C}Salt

{C}{C}·         {C}{C}2 eggs

Bring water to a boil and add butter. Cook slowly until butter has melted. Mix flour with a pinch of salt and put it, all at once, into butter-water mixture. Stir over low heat until dough forms a ball and leaves sides of pan. Remove from heat and cool slightly. Beat in eggs, one at a time, until well blended. Scoop off dumplings with wet teaspoon and drop into boiling salted water or soup stock. Cook about 10 minutes or until dumplings rise to top. Serve with chicken or beef broth, pea or tomato soup.


{C}{C}1.      {C}{C}To make tiny puffs for soup, put batter into pastry tube and squeeze them onto a buttered baking sheet. Bake in middle of 400˚oven about 10 minutes, or until puffs are golden brown. Just before serving, top individual bowls of soup with these.

{C}{C}2.      {C}{C}This same dough can make another, lighter version of Fried “Peas” on page 61. Make batter and drop little bits of it, from tip of a teaspoon, into hot frying oil or fat.

{C}{C}3.      {C}{C}To make cheese-flavoured dumplings, substitute ½ cup milk for water, and stir in 1 tablespoon grated cheddar or gruyere before adding butter. When both cheese and butter have melted, add flour and proceed.{C}{C} (Sheraton, 1965, pp. 64-65){C}{C}


{C}{C}Sheraton, M. (1965). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. New York: Random House.

I am going to make this dish on Friday. Wackily enough the first scene where I actually envisaged Heilwig, she was serving this soup to Morena and being a right TySan shipper (Which is to say being an awful cow by lecturing Morena on how she was shallow for not falling madly in love with a congenitally disabled, member of a family that was at war with Morena's own family, also her gaoler and member of an enemy nation) needless to say Heilwig has come a long way since then.

Tags: recipes
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