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Emily Hunt
Pea soup from mar
Everyone has good memories of pea soup? Bring it back with this classic recipe.
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Ingredients
Directions
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Wash the split peas. Peel the celeriac and the winter carrot. Cut the celeriac into cubes and the winter carrot into pieces. Cut the celery fine.
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Cut the leek into rings and the smoked sausage into slices.
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In a large soup pan, bring the split peas with the celeriac, winter carrot, shoulder chops and the sauerkraut bacon to the boil.
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Turn the heat down and cook the soup for about 45 minutes, or until the split peas are tender and begin to fall apart.
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Occasionally scoop the foam off the soup with a slotted spoon and stir with a spatula over the bottom of the pan to prevent burning.
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Remove the pork chops and sauerkraut bacon from the pan and cut the meat into pieces. Discard the bone from the pork chops.
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Put the meat back in the pan with the leek, the celery and the smoked sausage. Heat the soup for another 15-20 minutes on very low heat.
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Season the soup with pepper and salt. If you find the soup too thick, dilute it with some water or broth.
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Spoon the soup into bowls and add rye bread with bacon.
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Nutrition
880Calories
Sodium0% DV2.750mg
Fat54% DV35g
Protein96% DV48g
Carbs28% DV85g
Fiber72% DV18g
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