Erwtensoep
A thick split pea soup with smoked sausage, dense enough for a spoon to stand in it.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse the peas and cover them, with the ribs and belly, in two and a half litres of cold water.
Bring it up, skim and simmer an hour, until the peas start breaking down.
Add the potato, carrot, celeriac and onion and cook another hour, stirring so nothing catches.
Lift out the meat, strip it from the bones and return it to the soup in pieces.
Add the sliced leek and celery leaves and cook twenty minutes.
Cool it completely and leave it overnight in the fridge; the soup thickens.
Reheat it, add the sliced sausage for five minutes and serve with rye bread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: · Public domain