Pea soup ‘Erwtensoep’
2 litre water
500 g split peas
650 g gammon
1 smoked Dutch sausage ‘rookworst’
1 celeriac (celery root)
chopped celery leaves
1 carrot
2 leeks
1 onion
bacon (small blocks)
salt & pepper
Boil 1.5 water and cook together peas, gammon and chopped onion. Simmer for 30 minutes. Clean and chop the celery, thinly slice the leeks and dice the celeriac and the carrot. Stir the peas while mashing them, and add the whole ‘rookworst’, celery, celeriac, leeks and carrots. Dilute with 0.5 litre of water and simmer for 30 minutes. Season with salt and pepper. Slice the sausage and serve with black bread and mustard.
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