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Pea soup from mar
 
 
6 ServingsPTM95 min

Pea soup from mar


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

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Directions

  1. 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.
  2. Cut the leek into rings and the smoked sausage into slices.
  3. In a large soup pan, bring the split peas with the celeriac, winter carrot, shoulder chops and the sauerkraut bacon to the boil.
  4. Turn the heat down and cook the soup for about 45 minutes, or until the split peas are tender and begin to fall apart.
  5. 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.
  6. Remove the pork chops and sauerkraut bacon from the pan and cut the meat into pieces. Discard the bone from the pork chops.
  7. 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.
  8. Season the soup with pepper and salt. If you find the soup too thick, dilute it with some water or broth.
  9. Spoon the soup into bowls and add rye bread with bacon.


Nutrition

880Calories
Sodium0% DV2.750mg
Fat54% DV35g
Protein96% DV48g
Carbs28% DV85g
Fiber72% DV18g

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