Erwtensoep (Split Pea Soup)
Source and licence
"Erwtensoep (Split Pea Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Erwtensoep_(Split_Pea_Soup), revision 4518399), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Erwtensoep_(Split_Pea_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518399
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Green split peas
- Streaky pork belly bacon, chopped small
- Pork belly slices (non smoked), sliced into small strips
- Dutch smoked sausage (if not available any smoked sausage will do), sliced small
- 1 large carrot, cubed
- 1 leek, sliced into rings
- 1 onion, chopped
- ½ celeriac, cubed
- 3 potatoes, cubed
- 2 bay leaves
Method
- Soak the split peas in water overnight.
- Fry the pork belly slices in a frying pan until golden brown (but not too crispy).
- Cook the peas in enough water for about 30 minutes. Make sure to remove foam from the pan with a spoon.
- In another pan, cook the bacon and the fried pork belly slices together with the vegetables, some salt and pepper, and the bay leaves for about 45 minutes.
- When the erwtensoep is ready, add the Dutch smoked sausage, and boil it for another 15 minutes.
- As a finishing touch, add some fried dried onions.