Pea Soup with Celery - Erwtensoep met Selderij
May 12, 2006 9:52:18 GMT -8
Post by short62 on May 12, 2006 9:52:18 GMT -8
Pea Soup with Celery - Erwtensoep met Selderij
A substantial winter soup eaten as a main meal.
2 cups green split peas
3 1/2 liters water (14.75 cups)
1 1/2 teaspoons salt
1 kg pork (hamlappen) (2 pounds)
4 leeks (1 1/2 cups chopped)
1 1/2 cups chopped celery
250 gr. smoked sausage ("rookworst"), cubed or sliced (about 1/2 a pound)
salt and pepper
Soak the peas in 3 cups of cold water for 12 hours. And add enough water to make 3 1/2 liters. Add salt and bring to the boil. Skim, then add pork, leeks and celery. Simmer for 3 to 5 hours, until pork is quite tender.
Half an hour before serving add the smoked sausage. Strips of toasted bread or pumpernickel bread are eaten with this. The soup is much better the second day, as it thickens the longer it stands. Some Dutch housewives deliberately make it the day before it is to be eaten.
Tip: add water to thin if necessary the second day. If too thin, you can add boiled potatoes.
A substantial winter soup eaten as a main meal.
2 cups green split peas
3 1/2 liters water (14.75 cups)
1 1/2 teaspoons salt
1 kg pork (hamlappen) (2 pounds)
4 leeks (1 1/2 cups chopped)
1 1/2 cups chopped celery
250 gr. smoked sausage ("rookworst"), cubed or sliced (about 1/2 a pound)
salt and pepper
Soak the peas in 3 cups of cold water for 12 hours. And add enough water to make 3 1/2 liters. Add salt and bring to the boil. Skim, then add pork, leeks and celery. Simmer for 3 to 5 hours, until pork is quite tender.
Half an hour before serving add the smoked sausage. Strips of toasted bread or pumpernickel bread are eaten with this. The soup is much better the second day, as it thickens the longer it stands. Some Dutch housewives deliberately make it the day before it is to be eaten.
Tip: add water to thin if necessary the second day. If too thin, you can add boiled potatoes.