Description
Heartwarming, sturdy one-pot meal soup.
Ingredients
Units
Scale
- 400 g (14 oz) dried green peas
- 2L water
- 2 tbsp (30 ml) salt
- 250 g (9 oz) smoked bacon (on one piece)
- 500 g (18 oz) pork trotter or ribs
- 2 potatoes, cubed
- 1/2 celeriac, cubed
- 2 leeks, sliced in rings
- 4 tbsp (60 ml) celery, chopped (or use green of celeriac)
- pepper
- 1 Dutch smoked sausage
- Rye bread
- Mustard
Instructions
- Rinse peas, remove bad ones and soak in 2L water with salt for 12 hours.
- Bring the peas with the soaking water to the boil and simmer for about 2 hours until tender and cooked. Add the bacon and pork trotter after 1 hour.
- After the 2 hours, take out the meat and pour of the cooking liquid. Use a masher to mash the peas, I prefer them fine but you can also leave some chunks.
- Pour the cooking liquid back and put the meat back in. Also add in the potatoes, celeriac, leeks and celery.
- Season with salt and pepper, and add some more water if the soup is too thick.
- While stirring, bring soup back to a simmer and cook until vegetables are tender.
- Meanwhile heat the smoked sausage (follow instructions on packaging) and slice.
- Take out the bacon and slice. The sausage and bacon can be served on the side, or can be put back in the soup.
- Take out the pork trotter, serve on the side, or slice off the meat and put back in the soup.
- If preparing in advance: refrigerate everything and prepare smoked sausage when serving.
- Serve in big bowls with slices of rye bread, that can be topped with the bacon or the sausage, and some mustard.
Notes
- You can also make this soup with split peas (dried green peas with their husk removed), these don’t need to be soaked.
- Pea soup is best made in large quantities, so preferably double this recipe.
- Pea soup can be kept frozen for a few months.
- Prep Time: 12 hours
- Cook Time: 2 hours 30 mins
- Category: Soup
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 450