Dutch pea soup | Snert
Rated 5.0 stars by 1 users
Cuisine
Dutch
Servings
4
Prep Time
15 minutes
Cook Time
2 hours 5 minutes
Super simple. Very tasty! A typical Dutch classic, a dish that is perfect for a cold, long and rainy day! This soup is rich, thick and gives you the energy you need after a long day. When you have the time make it a day before you eat it, the result will be a richer and thicker soup!
Ingredients
- 500 gr pork chops
- 400 gr split peas
- 2 liter water
- 375 gr smoked sausage
- 3 onions
- 1 celeriac
- 1 big carrot
- 2 leeks
- 3 potatoes
- Handful of celery leaves
- 2 bay leaves
- 3 beef broth cubes
- Salt
- Pepper
- Rye bread
- 200 gr boiled and smoked pork belly slices
Directions
- Wash the split peas.
- Add the peas, water, pork and bay leaves to a pan. Skim off the foam and cook for about 45 minutes until the peas are tender.
- Remove the meat from the pan.
- Mince the onion, cube the celeriac and potatoes, slice the carrot.
- Add the onion, celeriac, carrot, leek and potatoes. Bring to a boil, cook the vegetables for about 45 minutes. During the last 15 minutes, add the smoked sausage.
- Take the meat and cut it into pieces, but remove the fat pieces.
- Add the meat and stock cubes to the pan and stir well.
- Finish with salt and pepper.
- Garnish the soup with the chopped celery leaves and serve with rye bread and the pork slices. Enjoy!