pea soup
| February 21, 2016 | Category: | 0 CommentA strong & fantastic split pea soup
preparation:120 mins
4 persons
What we need:
Package split peas 400gr
-Peas ready in 1.5 – 2 hours are good for this recipe
We used
250 gr coarsely chopped pea soup vegetables.
or take about
-75 gr onion
-75 gr leek
-75 gr carrot
-50 gr celeriac cubes
pepper & salt to taste
A few spoons of fresh celery.
1 big pork chop.
A hand full of thin/fat (sauerkraut) bacon finely cut. (cubes)
1 smoked and juicy sausage (wurst) 250gr
Home made soup.Good against the cold
Easy to make !
About
Now that’s a winter soup; split pea soup…
A great comfort against cold and nasty weather.
Even for a buffalo
Maybe a little dull, but with the right flavors you can get a very tasty and satisfying
food soup that warms your heart and soul.
This is a heavy nutritious soup. With bread it can replace your dinner.
We used the famous & incomparable dutch smoked Gelderse ‘wurst’.
A little like the hot dog ‘knakwurst’ but then smoked, thicker and endless more juicier.
Use the KNACKWURST (hot dog) if you cant find any ‘Gelderse’.
We absolutely prefer this alternative over something spicy, hot and filled with
garlic but the Rocksushi Taste division’ promised to give it a try as soon as they
are sure to have a week off ahead.
How to make.
What follows now is infact a copy of the recipe on the split peas pack
except for the fact that we use a lot of meat which gives it its superb flavor
of peas and rich meat broth..
STEP1
Put half a package of peas +/-200gr peas with the pork chop in pan
filled with water. Use a medium size soup pan with about 1.5 – 2L water.
Boil till meat is very soft and peas make a smooth soup.
Stir now and then throughout the whole recipe to prevent peas sticking
to the bottom wich gives a bad taste.
STEP2
When meat is done;
Take out meat and cut in fine pieces
Put pork chop back in pan, with bacon and add the vegetables.
simmer over low heat for about 1 hour.
Add the sausage for the last 15 minutes
SERVE HOT WITH GOOD -CHUNKS OF- BROWN BREAD.
Bon appetit!
– a green nose keeps a cold away-
“The sauce code..”
Next week a wonderful steak with sauce!
TIP:
We softly boiled our soup for at least another 2 hours till
most of the rough vegetables were gone.
We also added a bouillon cube and a little extra celery, pepper & salt!
This soup tastes great with fine brown bread.
Try it the ‘old way: with rye bread and bacon!
Garnish your soup with celery, put some pickle on your bread..
Tastes better the next day!