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The Tyrol: Tiroler Suppe (Tyrolean Split-Pea Soup with Onion)

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Tiroler Suppe / Tyrolean Soup
 Categories: Tyrolean, Soups
      Yield: 4 Servings
 
      5 oz Split yellow peas
      1    Small celeriac
      2    Or 3 potatoes
      1    Onion
      1 tb Butter or lard
      1    Scant tb plain flour
  2 1/4 pt Ham stock
 
  Soak the peas overnight in cold water.  Pour away the water, cover
  peas with ham stock from which all fat has been removed, add a sprig
  of thyme and cook until the peas are soft.
  
  Chop the onion very finely, peel and dice the potatoes and the
  celeriac. Melt butter or lard in a thick saucepan, add onions and
  leave them to soften without browning, then add cubed celeriac and
  potatoes and simmer until vegetables are cooked but still firm.  Dust
  with flour and brown everything together lightly.
  
  Sieve the peas and add puree and liquid to the vegetables.  Blend
  well, gently reheat, adjust seasoning and serve.
  
  There are various embellishments which may be added to this soup -- a
  little cream or sour cream floated in the center of each soup bowl,
  perhaps with a sprinkling of finely diced ham or crisply fried bacon,
  or simply some chopped chives.  To turn the soup almost into a main
  course, add some sliced Frankfurter sausages.
 
 
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