Chef/owner Kurt Wagner,
Gasthaus Gutenberger
Split pea soup is a traditional favourite in Germany. This recipe offers depth in flavour that comes from ham, beef stock and an accent of marjoram. A kick of the spicy and slightly bitter marjoram is followed by the mellowness of the potato and peas.
Ingredients
1 lb Lyoner (pork) sausage, sliced in
1″ strips
1 lb swiss cheese, cubed
4 medium pickles, sliced
1 garlic clove, minced
1 Tbsp parsley, chopped
1 large onion, chopped
1/2 cup vinegar
1/4 cup water
1/4 cup vegetable oil
1/4 cup pickle juice
1 tsp Dijon mustard
Method
- In a large bowl, combine vinegar, water, oil, pickle juice and Dijon.
- Add garlic, parsley, onion and pickles. Mix well.
- Add cheese and sausage and mix well. Refrigerate for 30 min before serving.
Yield 6-8 servings