House recipe
🍲 Erwtensoep
Split peas simmered for hours with pork, root vegetables and leek until thick enough to hold a spoon.
Allergens. Contains: Celery. May contain, depending on the brands you buy: Milk, Soy, Celery, Mustard.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 500 g green split peas, rinsed
- 250 g pork belly, in one piece
- 1 smoked sausage (rookworst), about 275 g
- 1 onion, chopped
- 2 leek, sliced
- 2 carrot, diced
- 200 g celeriac, peeled and diced
- 2 potatoes, peeled and diced
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
Method
- Put the split peas, pork belly and bay leaves in a large pan with 2 litres of water. Bring to the boil and skim off any foam.
- Simmer gently, partly covered, for 1 hour, stirring now and then so nothing sticks.
- Add the onion, leek, carrot, celeriac and potato and simmer for another 45 minutes, until the peas have fallen apart and the soup is thick.
- Add the whole rookworst for the last 15 minutes to warm through.
- Lift out the pork and rookworst, remove the bay leaves, then slice the meat and stir it back in.
- Season with salt and pepper. It is even better the next day; add a splash of water when reheating.