Yellow Pea Soup & Thin Pancakes


Yellow Pea Soup
( 4 servings)
½ I [1 pint] yellow peas
1 medium yellow onion
2-3 hg [7-10,5 oz.] lightly salted pork leg
2 I [4 pints] water
marjoram and ginger

Clean and rinse the peas. Add the peas to the pan and pour in the water. Let the peas soak overnight. Peel and cut the onion into slices. Scrape and wash the pork. If you buy the pork leg or pork knuckles fresh, leave the meat in sugar brine overnight. Add pork and onions to the pan and let the pea soup cook until the pork is tender and the peas soft. Take out the pork, cut the meat in neat cubes and put it back in the soup. Taste pea soup with salt if necessary and add marjoram, thyme or ginger to taste. Serve the soup piping hot in heated plates or bowls.

Pressure cooker: effective cooking time 25 min .
Thin Pancakes
(4 servings)

2 eggs
100 g [3,5 oz.] flour
2 dl [0,4 pint] water
2 dl [0,4 pint] milk

For frying:
butter or margarine

Whisk eggs, milk and spices together. Add the flour and whisk the mixture smooth. Then whisk in the water and let the mixture rest for a while. Heat the pan slowly and grease it with a little butter. Pour some batter into the pan and turn it so the whole pan gets filled with batter. Fry the pancake. If you make them very thin, do not turn the pancakes over. Roll them together. Server pancakes as freshly as possible with sugar and jam, fresh or frozen berries.

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