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David Austin
Pea soup with rye bread
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Ingredients
Directions
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Peel the celeriac and cut into cubes.
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Cut the leeks into thin rings.
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Finely chop the celery.
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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.
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Add the celeriac and leeks and stir-fry for another two minutes.
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Stir in the split peas and pour in the water.
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Bring the soup to the boil while stirring.
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Add about half a tablespoon of salt and freshly ground pepper to taste.
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Let the soup simmer for 30 minutes until it becomes a nicely bound soup.
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Stir frequently.
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Stir in the celeriac just before serving.
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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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