Traditional pea soup
Traditional pea soup
Delicious as an evening meal, or after a long walk in the cold outside. A good bowl of snert is always welcome ;) This recipe mainly requires some time and is not complicated! You can easily freeze this pea soup, so make a large pot right away and you’ll be set for a while.
Ingredients for over 2 litres of soup: 220 grams green split peas, 250 grams diced bacon, 1 onion, 1 small winter carrot, 1 leek, 2 cloves of garlic, 1 medium potato, 1/3 celeriac, bunch of flat-leaf parsley or lovage, 1 smoked sausage of 250 grams, black pepper from the grinder, vegetable oil
Preparation: In a pot, bring 1 litre of water to the boil and cook the split peas until soft. In the meantime: peel and finely chop the onion and garlic cloves, wash and finely slice the leek, peel the potato, celeriac and carrot, and cut into 1 cm cubes. In a large pan, fry the diced bacon in half a tablespoon of oil. Once they are slightly coloured, add the onion, garlic, carrot, potato, leek and celeriac. Let them sweat (simmer gently) with the lid slightly ajar, until all the vegetables are just tender, especially checking the potato and carrot. Meanwhile, slice the smoked sausage into thin slices and finely chop the flat-leaf parsley or lovage. Add the cooked split peas with their liquid to the cooked vegetables and bring everything back to the boil. Mix well, adding a little more water if the soup is too thick. Turn off the heat, add the smoked sausage and lovage/flat-leaf parsley, and season with black pepper.
Enjoy!
Tip: This pea soup tastes delicious with rye bread topped with cured pork and mustard, mmm!
By: Marleen
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