- 500 g dried peas
- 3 liters of water
- 1 bay leaf
- an onion studded with cloves
- a large potato
- a carrot
- a piece of leek
- a leaf of celery
- parsley
- Garlic
Cook over low heat for a long time, until the peas fall apart. Take out the leek, celery and parsley. Squeeze or blend the result before serving.
Ingredients of the Strasbourg recipe for 5-6 people
- a large chopped onion
- lard
- 500 g dried peas
- 3 liters of water
Finely chop the onion and fry it in oil with bacon. Add the peas then the water. Cook over low heat for 2 to 3 hours.
Remove the bacon before serving and serve with sausages.
In Baden, it is served with Semmelknödel.
Ingredients for the third recipe
- 500 g dried peas
- 3 liters of water
- 1 bay leaf
Cook the peas and the bay leaf for 2 to 3 hours, wait for the disintegration then mix or press. Salt, pepper, serve.
You meet Danielle Crevenat Werner every day at 8.20 am.