Pea soup from mar

Name: pea soup from mar
Cook time: 30 min
Total time: 95 min
Yield: 6
Cuisine: Dutch
Ingredients: 500 g split peas business suit; 1 celeriac; 1 winter carrot; 40 g celery bag; 2 leeks; 350 g Gelderse smoked sausage; 2 shoulder Chops bowl 360 g; 200 g sauerkraut bacon piece; 2 liter beef broth from tablet; 8 slice Frisian rye bread pack of 350 g; 100 g bacon slices

Everyone has good memories of pea soup? Bring it back with this classic recipe.

Ingredients

Directions

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.
Cut the leek into rings and the smoked sausage into slices.
In a large soup pan, bring the split peas with the celeriac, winter carrot, shoulder chops and the sauerkraut bacon to the boil.
Turn the heat down and cook the soup for about 45 minutes, or until the split peas are tender and begin to fall apart.
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.
Remove the pork chops and sauerkraut bacon from the pan and cut the meat into pieces. Discard the bone from the pork chops.
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.
Season the soup with pepper and salt. If you find the soup too thick, dilute it with some water or broth.
Spoon the soup into bowls and add rye bread with bacon.