Winter is pea soup time! – week two

My german is so bad that I dare not ask for a soup bone. Last time I did, the clump that I came home with was so gross that I did not dare bring it in the house.  So this is a quick recipe for gosh-darn-close-to-right-from-scratch-make-ahead pea soup.

You will need:

Diced bacon
2 large onions, diced
3 garlic cloves, sliced
1 dried chili broken into pieces
4 medium carrots, diced
1 small rutabega, diced
A small chuck of celery root, diced
3 bouillon cubes
fresh ground pepper to taste
Herb de Provence
1 teaspoon of curry
Dried green peas –  rehydrated
A good chunk of smoked ham, on the bone if you can find it
water
 

Fry up the diced bacon in a large soup pan. Add onions and garlic and fry until translucent. Add carrots, rutabega, and celery root, heat until the rutabega changes to bright yellow color. Then add the seasonings, followed by ham and peas and four liters of water.

Bring to a boil and remove from heat.

Let cool and refrigerate until you want to eat it. One to two days.

Bring to a boil and simmer for 1/2 hour.

For a norwegian twist serve with pancakes (really thick crepes with bacon pieces) or some garlic bread.

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