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ELKEHINZE
Dutch Pea Soup
Pea soup with split peas, shoulder chop, celeriac, potatoes, winter carrot, onion, leek and smoked sausage.
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Ingredients
Directions
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Put the water together with the split peas, the pork chops and the salt in a large (soup) pan. Bring to boil.
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Turn down the heat when the water is boiling and scour the foam for 30 minutes with a skimmer.
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Meanwhile, peel the celeriac, cut into slices of 1 cm and cut into cubes. Peel the potatoes and cut into small cubes.
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Peel the winter carrot and cut into small cubes. Cut the onions. Wash the leek and cut into rings.
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Put all the vegetables and the potato in the pan. Add the bay leaf and let the soup boil gently for about 1½ hours. Stir frequently.
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The soup is good if the split peas are cooked piece by piece. Season with salt and pepper.
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Remove the pork chops from the soup. Remove bone and fat and cut the meat into small pieces. Put back in the soup. Remove the laurel.
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Cut the celeriac finely and slice the sausage into slices. Add to the soup and heat for 2 min.
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Nutrition
490Calories
Sodium30% DV720mg
Fat25% DV16g
Protein58% DV29g
Carbs18% DV53g
Fiber36% DV9g
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