Dutch Split Pea Soup
This Split Pea Soup is the top one in my weekly meal plan. It is a warm and comforting meal for cold weather. A combination of split peas, celeriac, carrots and, smoked sausage creates a satisfying aftertaste in your mouth. Not too heavy. Cooked to perfection. Worth to try.
Equipment
- 1 soup pot
Ingredients
- 1,1 lb dried split peas 500 g
- 1 bay leaf
- 8-10 cups vegetable broth or water use more if needed
- 1 cup chopped carrots 1 medium carrot
- 3 cups cubed celeriac about 11 oz (300 g)
- 1 leek
- 1 small white onion
- 7 oz smoked sausages (vegan if prefer) 200 g
- 1 bunch of fresh dill and/or parsley
- 1 tsp of dried thyme optional
- Salt & pepper to taste
Instructions
- Bring the split peas, bay leaf,and vegetable broth/water to a boil in a soup pot. Cook for 20 minutes on low heat. Periodically skim the foam from the soup and stir well. Scrape the bottom of the pan regularly. This will prevent the soup from burning.
- Add the chopped onion, leek, celeriac, and carrot, and let the soup simmer for 20 minutes with the lid on the pan. For the last 2 minutes add thyme (if using) and season with pepper and salt.
- Cut the smoked sausage into slices and stir it into the soup. Let the soup simmer for 6-8 minutes. Add fresh dill and parsley. Serve with fresh rye bread.
Notes
1. You can use any sausage for the soup, depending on your preferences. I like vegetarian meat-free smoked sausage. Alternatively to boiling you can grill it a bit on a dry pan and serve directly in the bowl.
2. Serve the soup with my Special Hot Sauce Adjika.
Nutrition
Calories: 660kcal
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