Traditional Dutch Split Pea Soup
When I make this I normally have plenty for 2 meals, so I freeze about half of this. Making smaller
amounts is just too much of a hassle. Besides: having a ready meal in the freezer is always
handy. Make sure that you have a pan big enough to contain all ingredients, while still being
able to stir the contents without spilling everything.
Soup bone (ox-tail, hogs foot, any other bone to make a stock from)
500 gr Green (split) peas
2 large onions
small celery root
300 gr leeks
200 gr carrots
200 gr potatoes
4 beef stock cubes
2 pork sausages
- Soak the peas, check the package. Split peas take less time than whole peas, both in soaking
and in cooking. However, I cannot always get split peas and have found that the "normal" peas work
- Boil the bone in 2 litres of water for 1.5 hours
- Take the bone out, take the meat off and put this back in with the stock, discard the bone. Add
the stock cubes and sliced onions and the green peas to the stock. Cooking time depends on the type
of pea, but is generally about 45 min to 90 min.
- Wash, slice the celery root, leeks, carrots, potatoes When the peas have cooked to mush, the
whole looks green now, add the vegetables and cook for another 20 min or so. Add salt and pepper as
required Add parsley
- Before serving add the pork sausage. Ensure this is well warmed.
- Enjoy !
Comments and "improvements" are welcome. Just send us an email
Fri 11 Apr 08
This site is © Copyright AntPet 2004-2006, All Rights Reserved
free web templates