Viewing a single comment thread. View all comments

Bitter-Basket t1_j3ytt9b wrote

Reply to comment by DeTrotseTuinkabouter in I analyzed 11000 products of a Dutch supermarket to find the cheapest sources of protein [OC] by MemeableData

Wow ! In the US it's more soupy. Made with chicken broth and cubed ham. A dab of sour cream in the soup bowl and a side of sourdough bread and butter is always good.

I always sneak a hunk of butter in the pan near the end for good measure.

2

janolf t1_j40pumw wrote

The thickness in european traditional pea soups often comes from adding pork feet, pork tail or some other off-cut with a lot of gelatin. At least in Germany, probably also in the Netherlands.

2