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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
  1. 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 as well.
  2. Boil the bone in 2 litres of water for 1.5 hours
  3. 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.
  4. 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
  5. Before serving add the pork sausage. Ensure this is well warmed.
  6. Enjoy !

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Last change: Fri 11 Apr 08 by

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