DISH RESEARCH · Soup
Erbsensuppe
NDR’s Erbsensuppe sweats spring onion, potato and frozen peas, cooks them in vegetable broth, purées the soup and adds Schmand and the reserved peas before serving.
About Erbsensuppe
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
NDR’s Erbsensuppe makes a pea soup with potatoes and spring onion, then finishes it with Schmand. It keeps a small portion of the same frozen peas aside to add after the main soup has been puréed.
The spring onions are washed, cleaned and cut into rings. The potatoes are peeled and cubed. A few peas are reserved from the listed frozen batch. Rapeseed oil heats in a pot, the spring onions sweat in it, and the potatoes and remaining peas join them to sweat together.
The supplied vegetable broth is poured in and brought to the boil. The heat is reduced to medium, and the covered pot cooks for fifteen to twenty minutes.
The soup is puréed and the Schmand stirred in. Salt and generic pepper from a mill season it.
The reserved peas return to the same soup and are left to cook through briefly. The finished pea, potato and Schmand soup is then ready to serve.
Ingredients in Erbsensuppe
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- German
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.