Erwtensoep (Dutch pea soup)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | / 1.75 liters water | 7.5 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 2 | / 300 grams peas | 1.5 cup | 298 kcal20g protein · 53g carbs · 1g fat | Buy |
| 3 | / 100 grams pork belly | 3.5 oz | 507 kcal11g protein · 0g carbs · 53g fat | Buy |
| 4 | pork chop | 0 g | — | Buy |
| 5 | bouillon cube | 0 g | — | Buy |
| 6 | ribs celery | 0 g | — | Buy |
| 7 | to 3 carrots | 0 g | — | Buy |
| 8 | large potato | 1 piece | 164 kcal4g protein · 37g carbs · 0g fat | Buy |
| 9 | small onion | 1 piece | 47 kcal1g protein · 11g carbs · 0g fat | Buy |
| 10 | small leek | 0 g | — | Buy |
| 11 | celeriac | 1 cup | — | Buy |
| 12 | sausage | 1 lb | 386 kcal23g protein · 5g carbs · 32g fat | Buy |
| 13 | Salt and pepper | 0 g | — | Buy |
Directions
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
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 sausage aside.
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy!
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