Description
A natural source of nutrients
* A good basis for Dutch pea soup, among others
* 1 bag of split peas 350 g, 2 shoulder chops, 1 celeriac
* 2 leeks, 25 g celery, 1 smoked sausage
Extra information
Greens split peas
In a soup pot, bring the water with the salt, peas, chops and bay leaf to the boil. Let it simmer for 20 minutes with the lid on the pan. Meanwhile, peel the celeriac and cut into cubes. Rinse the cubes in a colander under running water and drain. Cut the bottom and the dark green leaf of the leek. Cut the stems into rings 1 cm thick and wash in a colander. Drain well. Finely chop the celery. Remove the chops from the pan, remove the bone and cut the meat into small cubes. Stir the meat, celeriac, leek and 3/4 of the celery into the soup. Place the smoked sausage in the pan and let it simmer for another 20 minutes until all the vegetables are cooked. Stir regularly.
