Hearty Pea Soup

My favourite seasonal dish transformed into a meal soup. I make the soup according to a traditional recipe with pork belly and smoked sausage (from Beemsterlant's pig) and serve it with slices of Frisian rye bread with mustard and katenspek. Enjoy!

Hearty Pea Soup

Pork belly, katenspek, smoked sausage (pork, nutmeg, salt, mace, ginger, cardamom, pork protein, pepper, Colorozo salt), celeriac, leek, white onion, carrot, garlic, potato, fresh flat-leaf parsley, green split peas, Frisian rye bread (rye, wheat bran), coarse mustard, butter, sunflower oil.

Allergens: gluten, koemelk, lactose, mosterd, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the pea soup in a bowl or in the soup container with the lid loosely on in the microwave for 2-4 minutes until hot. Alternatively, heat the pea soup in a pan over medium heat, allowing it to warm slowly without boiling. Serve with the rye bread (cold).

Energy230 kcal

Protein8,56 g

Fat14,09 g

of which saturated5,6 g

Carbohydrates14,91 g

Dietary fibre3,66 g

Salt1,13 g

Average weight: 540 g

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