Pea soup from world champion menthe groefsma
Try this pea soup from world champion Menthe Groefsma
- 625 gram ham slices
- 1 small fresh sausage
- 1 bacon patch without rind
- 1 small leek in rings
- 1 onion large, finely shredded
- Winter carrot in cubes
- 1 hand celeriac finely chopped
Day 1: Make the broth from the ham slices, the bacon and the fresh sausage (do not boil the smoked sausage) with a piece of leek, half an onion, a piece of carrot, celery leaves and spices.
Let it simmer for about 4 hours.
Remove the meat from the broth after about 2 hours.
Let it cool and put it in the refrigerator.
Foam the broth each time by removing the foam layer with a skimmer.
Day 2: Rinse the split peas and put them up with the stock.
Add the rest of the vegetables and the dried celery and let everything simmer until the peas begin to fall apart.
Stir often! .
Add the sausages and let them cook in the hot soup for at least 20 minutes.
Cut the meat that comes out of the broth into small pieces and add that too.
Season the soup with salt and pepper and serve when all the ingredients have become hot.
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