You are here

Quick Dutch Pea Soup

admin's picture
Ingredients
  Dried split peas 1 Pound, soaked overnight and drained (1/2 Kilogram)
  Water 6 Pint (3.5 Liter)
  Unsalted bacon knuckle 1 , soaked overnight and drained
  Pigs trotter 1 , soaked overnight and drained
  Butter 2 Ounce (50 Gram)
  Onions 2 , chopped
  Leeks 2 , thinly sliced
  Celery stalks 2 , sliced
  Frankfurters 4 , sliced
  Salt To Taste
  Pepper To Taste
Directions

Put the peas and water in a saucepan and bring to the boil.
Cover and simmer for 2 hours.
Add the bacon and pig's trotter and simmer for a further 2 hours.
Cool.
Meanwhile, melt the butter in a frying-pan.
Add the vegetables and fry for 5 minutes.
Remove the bacon and trotter from the soup.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan, add the fried vegetables and simmer, covered, for 1 hour.
Remove the meat from the bacon, cut into small pieces and add to the soup.
Discard the trotter.
Simmer for 5 minutes to reheat the bacon, season to taste with the salt and pepper and dilute with water if necessary.
Garnish with the frankfurters.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pea

Rate It

Your rating: None
4.15294
Average: 4.2 (17 votes)