Erwtensoep (Dutch pea soup)
This soup tastes even better if made the day before it is needed, then left covered in a cool place.
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 45 minutes
- Put 2 litres water, the split peas, ham or gammon, bay leaf, thyme and cloves into a large pot and bring to the boil, skimming off any scum that rises.
- Cover the pot and simmer for 45 minutes (or until the peas have cooked to a purée), stirring occasionally.
- Remove the ham, cut into pieces and remove the bone. Return the meat to the pot with the whole smoked sausage and vegetables. Cook gently for 30 minutes.
- Remove and slice the sausage, then return it to the soup. Season.
- Serve with chopped celery leaves and rye bread spread with mustard.
Per serving
393 kcalories, protein 25.9g, carbohydrate 43.1g, fat 14.1 g, saturated fat 5.4g, fibre 7.3g, salt 1.71 g
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7187/
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 1 hour 45 minutes
Ingredients
Per serving
393 kcalories, protein 25.9g, carbohydrate 43.1g, fat 14.1 g, saturated fat 5.4g, fibre 7.3g, salt 1.71 g





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