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675 kcal
105 min.
Recipe for Dutch pea soup
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Unlock Fitatu PremiumNaN g
675 kcal
1 kcal
675.1
38.6g
23.6g
77.8g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Vegetable broth2× cup (480 g)
- Peas dried11× tablespoon (165 g)
- Pork sausages2× piece (100 g)
- Pork loin steaks lean and fat100 g
- Celery1.5× slice (90 g)
- Old potatoes1× piece (90 g)
- Rye bread2× slice of bread (70 g)
- Carrot1× piece (50 g)
- Leek8× slice (40 g)
- Onion3× slice (30 g)
- Celery0.5× slice (30 g)
- Bay leaf, dried0.5× leaf (1 g)
- Salt2× pinch (1 g)
- Pepper, black0.5× pinch (0.5 g)
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How to make Dutch pea soup
1. Bring the broth to a boil, add the peas and bay leaf, and place the whole pork loin into the pot. Simmer for 60 minutes, stirring occasionally.
2. Meanwhile, peel the carrot, potato, and celery root, and dice them into 1 cm cubes. Slice the leek into rings and wash well. Peel and finely chop the onion. Coarsely chop the celery stalk.
3. After one hour of cooking, the peas should start to break apart. Remove the pork loin and cut it into smaller pieces.
4. Add the diced vegetables and the chopped pork loin to the soup. Cook for another 30 minutes.
5. In the last 5 minutes, add the diced sausage. Season with salt and pepper.
6. Serve the soup in bowls with rye bread on the side.
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