Filter
Reset
Sort ByRelevance
Emily Hunt
Pea soup from mar
Everyone has good memories of pea soup? Bring it back with this classic recipe.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
20 minMain dishbasmati rice, plaice toilet, lemon juice, herb butter, cut pointed cabbage, carrot julienne, bean sprouts,plaice rolls with herb butter and stewed vegetables
-
17 minMain dishBlack Angus citizen, multigrain bulb, Tasty vine tomato, small red onion, Tabasco, red pointed pepper, canned corn, baby cream lettuce, extra virgin olive oil,sandwich burger with tomato salsa
-
70 minMain dishaubergines, grilled peppers, garlic, balsamic vinegar, olive oil, salt, freshly ground pepper, redfish fillets,redfish fillet with aubergine caviar
-
20 minMain disholive oil, onions, minicrills, kohlrabi, Red pepper, corn kernels, pork schnitzels, flour,mini-schnitges with stir-fry vegetables
Nutrition
880Calories
Sodium0% DV2.750mg
Fat54% DV35g
Protein96% DV48g
Carbs28% DV85g
Fiber72% DV18g
Loved it