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Pea soup with rye bread
 
 
4 ServingsPTM40 min

Pea soup with rye bread


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Directions

  1. Peel the celeriac and cut into cubes.
  2. Cut the leeks into thin rings.
  3. Finely chop the celery.
  4. Heat one third of the butter in a soup pan and fry the pork strips in a flashing brown light in three to four minutes.
  5. Add the celeriac and leeks and stir-fry for another two minutes.
  6. Stir in the split peas and pour in the water.
  7. Bring the soup to the boil while stirring.
  8. Add about half a tablespoon of salt and freshly ground pepper to taste.
  9. Let the soup simmer for 30 minutes until it becomes a nicely bound soup.
  10. Stir frequently.
  11. Stir in the celeriac just before serving.
  12. Serve the pea soup in large bowls and serve the rye bread with butter.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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