Quick Dutch Pea Soup Recipe
Ingredients
| 1/2 kg. / 1 lb. dried split peas, soaked overnight and drained | ||
| 3 1/2 L / 6 pints water | ||
| 1 knuckle unsalted bacon, soaked overnight and drained | ||
| 1 pig's trotter, soaked overnight and drained | ||
| 50 g. / 2 oz. butter | ||
| Onions | 2 , chopped | |
| Leeks | 2 , thinly sliced | |
| Celery stalks | 2 , sliced | |
| Frankfurters | 4 , sliced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the peas and water in a saucepan and bring to the boil.
Cover and simmer for 2 hours.
Add the bacon and pig's trotter and simmer for a further 2 hours.
Cool.
Meanwhile, melt the butter in a frying-pan.
Add the vegetables and fry for 5 minutes.
Remove the bacon and trotter from the soup.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan, add the fried vegetables and simmer, covered, for 1 hour.
Remove the meat from the bacon, cut into small pieces and add to the soup.
Discard the trotter.
Simmer for 5 minutes to reheat the bacon, season to taste with the salt and pepper and dilute with water if necessary.
Garnish with the frankfurters.
Cover and simmer for 2 hours.
Add the bacon and pig's trotter and simmer for a further 2 hours.
Cool.
Meanwhile, melt the butter in a frying-pan.
Add the vegetables and fry for 5 minutes.
Remove the bacon and trotter from the soup.
Rub the soup through a strainer or puree in an electric blender.
Return to the pan, add the fried vegetables and simmer, covered, for 1 hour.
Remove the meat from the bacon, cut into small pieces and add to the soup.
Discard the trotter.
Simmer for 5 minutes to reheat the bacon, season to taste with the salt and pepper and dilute with water if necessary.
Garnish with the frankfurters.
Chef
