Thursday, June 29, 2017

Soups of the World - Erwtensoep

This dutch pea soup is more suited to winter than the hot weather we've been having here but it looks delicious so I can't wait for colder times.


3 cups of split peas or lentils
1 cup diced celeriac
1 cup of sliced leeds
3 litres of water
1 stock cube
8 slices bacon
1 pack spare ribs
1 pack frankfurters
Salt & pepper

This is another of those recipes that's so easy I almost feel ashamed of myself. Basically prepare the vegetables and put everything in the slow cooker.  Make up the stock with boiling water and pour over the other ingredients.

Put it on low and come back 6-8 hours later. Remove the bones from the spare ribs. The peas will have absorbed all the water so give it a good stir and add a little liquid if needed. The meat will have broken up and as you stir it it'll spread it through the soup. Serve and eat.

This soup doesn't look anywhere near as delicious as it tastes. The variety of meats in it give a lovely hearty flavour with the celeriac adding another taste that's quite distinctive. It's lovely and thick, really filling. We both enjoyed it and JD took some for his lunch the next day. Yum!

No comments:

Post a Comment

//this is the code for the pinterest button images, up until the closing script tag