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author | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
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committer | Luke Smith <luke@lukesmith.xyz> | 2022-04-14 15:58:07 -0400 |
commit | c08fd719fe95604d245f3eb0d18b5b0c72c1308d (patch) | |
tree | 9b5199ebd42684f266b4918cd6191f50db98239a /content/erwtensoep.md | |
parent | 1477b62cc47dd937688771a825dd9fd392aeaf25 (diff) |
move to hugo
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diff --git a/content/erwtensoep.md b/content/erwtensoep.md new file mode 100644 index 0000000..2615a63 --- /dev/null +++ b/content/erwtensoep.md @@ -0,0 +1,49 @@ +--- +title: "Erwtensoep (Dutch pea soup)" +date: 2021-03-23 +tags: ['dutch', 'soup', 'vegetables'] +--- + +Erwtensoep, also called snert, is the Dutch version of pea soup. +Slices of rookworst (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine. +It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter. +Pancakes are sometimes served with pea soup; this dish is called snert met struif, struif referring to the pancakes. + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 90 min +- 🍽️ Servings: 4 + +## Ingredients + +- 7 1/2 cups / 1.75 liters water +- 1 1/2 cups / 300 grams peas (dried green split) +- 3 1/2 ounces / 100 grams pork belly (Dutch speklapjes or thick-cut bacon) +- 1 pork chop +- 1 bouillon cube (vegetable, pork or chicken) +- 2 ribs celery +- 2 to 3 carrots (peeled and sliced) +- 1 large potato (peeled and cubed) +- 1 small onion (chopped) +- 1 small leek (sliced) +- 1 cup celeriac (cubed) +- 1 pound sausage (chopped rookworst, smoked sausage) +- Salt and pepper + +## Directions + +1. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. +2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top. +3. Remove the pork chop, debone, and thinly slice the meat. Set aside. +4. Add the celery, carrots, potato, onion, leek, and celeriac to the soup. +5. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes +6. Add the smoked sausage for the last 15 minutes of cooking time. +7. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside. +8. If you prefer a smooth consistency, purée the soup with a stick blender. +9. Season to taste with salt and pepper. +10. Add the meat back to the soup, setting some slices of sausage aside. +11. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy! + +## Contribution + +- Thomas - [@Thomas05t](https://github.com/Thomas05t) +- Rijk - [@rijkvp](https://github.com/rijkvp) |