Dutch Erwtensoep Pea Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients:
3 cups split green peas
3 quarts water
1 pork hock, if desired
3 leeks
2 onions
2 tablespoons butter
2 tablespoons chopped parsley
1 cup chopped celery stalks with leaves
1 celery root or celeriac, peeled and cubed
1/2 pound skinless frankfurters
salt and pepper, to taste
pumpernickel bread
Directions:
Cook peas in the water until tender. When peas are tender press mixture through a sieve or whirl in the blender. To this, add pork hock and simmer for 2 hours. Add extra water when necessary. Remove pork hock; bone and cube meat, and add to soup.
Clean and slice leeks and onions. Melt butter and saute leeks and onions until tender but not brown. Add to soup with parsley, celery, and celery root. Simmer, covered, for 1 hour.
Cut frankfurters into crosswise slices and add to soup. Remove from heat and refrigerate overnight.
Reheat the next day. Add salt and pepper. Stir well since standing will make it thicker, and add a little more water if necessary. Reheat until piping hot; serve with pumpernickel bread.
This is served as the whole meal.
Recipe Location: https://www.cdkitchen.com/recipes/recs/232/DutchErwtensoepPeaSoup66617.shtml
Recipe ID: 37318
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