Erwtensoep _ Pea soup
400 g/10 oz green split peas
1 small carrot
100 g/3 1/2 oz smoked bacon,
cut into pieces
400 g/14 oz pork chump chops
200 g/7 oz leeks, sliced
1/2 bunch fresh celery leaves
1/2 bunch parsley
250 g/8 oz smoked pork sausage
salt and freshly ground pepper
Preparation. Wash the split peas. Peel and dice the celeriac and carrot. Cover the peas, vegetables, smoked bacon and chump chops with 1 1/2 litres/ 3 pints water and bring to the boil. Simmer for 1 1/2 hours until meat is tender. Add Leeks 15 minutes before serving.
• Meanwhile finely chop the celery leaves and parsley and slice the smoked sausage. Remove the chops from the soup and remove meat from the bones.
To serve. Return meat to the pan. Add the herbs, smoked sausage, salt and pepper to taste and simmer for 10 more minutes, stirring occasionally.
• Delicious with black bread spread with coarse mustard and a layer of smoked bacon.
• Traditionally pigs trotters were cooked with the soup, but while these are no longer widely available certain butchers may still have them.
1 3/4 hours/10 minutes
Contains per setting: 792 kJ/533 kcal.
53 g protein, 43 g fat, 47 g carbohydrate
If vegetables al dente are preferred, only cook the celeriac and carrot for about 20 minutes and stir in the chopped celery leaves just before serving. The soup can be made lighter and creamier by substituting 1/2 litre milk for 1/2 litre water.