Ingredients
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3 1/2
-
3
-
1
-
1/2
-
2
-
1
-
1
-
-
1 - 2
-
-
-
-
-
-
Directions
Erwtensoep – Dutch Pea Soup, This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, that is what my mother always told me! Traditionally served with pumpernickel bread. Freezes well. use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight., I don’t use bacon or Spare ribs, but pork-belly. Much richer flavor. I also use both onion and leeks, carrot, both celery and celery ribs and potato, which improve the texture.
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Steps
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1
Done
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Wash the Peas and Soak Them Overnight in the Amount of Water Given. Next Day Bring Them to the Boil Together With the Spareribs and the Bacon; Simmer on Very Low Heat For Approx 1 1/2 Hours, Stirring Occasionally. Add the Leeks and the Celeriac; Cook For Another Hour or Until the Soup Becomes Thick - With the Lid Off. Lift Out the Spareribs, Remove the Meat from the Bones, and Return the Meat to the Pan. |
|
2
Done
|
Add the Sausage, Let It Warm Through and Season the Soup to Taste and Maybe Add Bouillion Cubes , Add the Chopped Celery Leaves and Parsley Just Before Serving. |
