Effortless Spalterbsensuppe Perlzwiebeln (Print Version)
# Ingredients:
01 -
Rye bread for dipping, as much as you want.
02 -
1 fresh big vegetable onion.
03 -
2 celery stalks.
04 -
3 carrots, fresh.
05 -
A handful (about 10g) of mixed dried forest mushrooms.
06 -
400g green split peas.
07 -
1.5 liters veggie stock.
08 -
1 and a half teaspoons of medium mustard.
09 -
2 tablespoons canola oil.
10 -
A few shakes (5-6 drops) of liquid smoke.
11 -
Fine sea salt, to taste.
12 -
150g pearl onions or tiny shallots.
13 -
1 tablespoon canola oil for the onions.
# Instructions:
01 -
Get out some soup bowls, ladle the hot soup in, top with your browned onions, and throw some pieces of rye bread on the side.
02 -
Peel the little onions or shallots, keep them whole, then toss them in a pan with oil and cook about 10 minutes until they're golden all over.
03 -
Pour in the green split peas, broth, and mustard. Bring to a boil, then let it gently bubble away for 45 to 55 minutes. When the peas are soft, tip in liquid smoke and salt. Give it a good stir.
04 -
Heat up some oil in your pot, toss in the chopped veggies and the mushrooms, and let them fry for a couple of minutes.
05 -
Dice up the carrots, onion, and celery small. Cut up the dried mushrooms too.
# Notes:
01 -
It thickens up a lot after it sits.
02 -
Great if you want to make it ahead of time.
03 -
Tastes best with some rye bread.