A German pea soup. Recipe found in Ein New Kochbuck by Marx Rumpolt, a 16th century collection of German Recipes. I would try to type out the German name but I don't have all of the letters on my keyboard, so I found it typed out online.)
Erbsensuppen - Pea Soup
I made this following the redaction of the person who posted it except I left out the saffron because I'm not that wealthy and we don't want to lose money on the March event lunch because of one ingredient. It tasted like a pea soup you might get at any restaurant today--no ham or pork. I thought it was delightfully salty so many people might find it has too much salt. I later found after turning off the crock pot for several hours, turning it back on to reheat, doing this several times, then leaving it off overnight that it develops a mild smokey flavor as if you had put smoked ham in it, but it's still vegetarian.
| 1 lb. split peas | 1 small onion |
| 2 tsp. olive oil | 1 qt. vegetable broth |
| 1 qt. water | ½ tsp. ground black pepper |
| 20 threads saffron | 2 tsp. salt |
Mince onion. Sautee onion in bottom of stock pot with oil until translucent. Then add broth and water, saffron, pepper, salt, and peas. Bring to boil. Simmer for 2 hours until peas are soft. Then use an immersion blender to the soup to make it creamy. Then serve.
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