Share your winter recipes! We all benefit from that. Van de Water makes his pea soup like this:
Take pork shank, pork neck (boneless pork neck chop) and / or a piece of lean sauerkraut bacon and / or a piece of smoked bacon. Let this steep in 3 liters of water for 3-4 hours on a low heat without further additives. Remove the meat and set aside in the refrigerator. Put the pan outside overnight so that the fat can solidify and be scooped off the soup.
Cut carrots, leek stems, potatoes, celery turnip, turnip, (sweet) onion into pieces and let it simmer for about 45 minutes. Add 3 beef stock cubes. Puree with a hand blender until smooth.
Add the split peas and let it simmer for 60 minutes. Puree again with the hand blender. Add a smoked sausage and heat this sausage without cooking for 25 minutes. Cut the fat off the shank (discard) and then cut the meat off the shanks into fun bite-sized pieces. Likewise the other meat, and the sausage cut into pieces. Finish to taste with salt and pepper. Let it rest for at least 1 day in the refrigerator and serve with rye bread, butter and (Zeeland) bacon. Dilute slightly before serving if necessary.
Needed for 4 liters:
• 1 pork shank
• 1 piece of pork neck or sauerkraut bacon
• 1 large winter carrot
• 2 leek stems
• ½ celery tuber
• ½ turnip
• 1 sweet onion
• 450 g split peas
• 1 smoked sausage
• Rye bread
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