Erwtensoep

⇐ Soups

Ingredients

1 ham hock, or pig's trotter, or some oxtail or similar

375g green split peas

2ltr water

tsp salt

1 leek, finely slices

1 bunch of celery leaves, chopped

½ celeriac, cut into cubes

2 potatoes

1 smoked of fresh sausage (e.g. Gelderse worst). Alternatively, add 25g butter or other fat

Method

1. Wash the split peas and soak in the 2ltr of water overnight
2. On the following day, simmer the peas in the soaking water till cooked (up to 2 hours depending on how old the split peas are).
3. Pass the peas and liquid through a sieve.
4. In this liquid, cook the meat and the sausage (if using) for an hour. Remove the sausage after half and hour and reserve till serving.
5. Add the vegetables and cook gently till tender.
6. Remove the meat, strip the meat from the bones and return to soup, discarding bones.
7. Add water if you require a thinner soup. Check seasoning
8. Return chopped up sausage and warm through and serve

Kookboek v/d amsterdamse huishoudschool C.J.Wannée

pea soup

Pea soup