German Cookery/Elizabeth Schuler 1983

Lentil, Pea or Bean Soup (Linsen, Erbsen, Bohnensuppe)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 lb legumes salt 1-2 tbls butter or fat
4 tbls flour 2 strips of bacon or Vienna sausage or toasted bread marjoram or vinegar or garlic



1 Saok legumes overnight in cold water. Drain, cover with 2 quarts salted water and cook until tender, about 2 hours. Put legumes through a strainer. Melt butter, and flour and 1 cup of cooking water and stir, over low heat, to smooth consistency. Add to strained legumes. Chop bacon finely, fry it lightly, and add to soup. Or cut Vienna sausage into it. Season pea soup with a little marjoram; lentil soup with a little vinegar; bean soup with a trace of garlic, each, to taste. Croutons of toast may be added before serving.

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