“Air-ten-soop.” A staple of traditional and modern Dutch cooking, erwtensoep is the perfect way to warm up on a rainy afternoon. In Holland, erwtensoep is often served with rye-bread covered in butter or mustard with thinly sliced ham. This recipe is from my Oma.
Ingredients
3 ½ cups dried split peas
8 cups water to start
ham bone or spare ribs
hunk of bacon/ham and/or kielbasa sausage (or other smoked sausage)
2 leeks
2 - 3 potatoes
3 - 4 stalks celery, diced
1 medium celery root, diced
1 - 2 carrots, diced
2 medium onions, chopped
bullion cube
salt and pepper
Soak the peas overnight.
Add water and salt into a large soup pot and simmer for one hour.
Add ham bone and bacon.
After another hour, add vegetables and simmer another 1 ½ to 2 hours, adding more water if soup becomes too thick.
Remove ham bone. Cut up ham/bacon and return to pot.
Add sausage and simmer another ½ hour.
Add salt and pepper to taste.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment