Time 15h Yield 4-8 serving(s) Number Of Ingredients 11 Steps:
Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan. Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.
Time 7h30m Yield 8 Number Of Ingredients 17 Steps:
Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water. Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking. Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours. Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.
More about “erwtensoep dutch pea soup recipes”
Time 1h30m Yield 4 Number Of Ingredients 15 Steps:
Gather the ingredients. In a large soup pot , bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover, and let cook for 45 minutes, stirring occasionally, and skimming off any foam that rises to the top. Remove the pork chop, debone, and thinly slice the meat. Set aside. Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot. Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside. If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
