Dutch Pea Soup ( Erwtensoep from the Netherlands)

1. 1

   Fill a big soup pan with about 1.5 liters of water and put it on the fire.

2. 2

   Put tablespoon of salt in the soup pan and stir it.

3. 3

   Next put the the shoulder chops and crumble the bay leaf in the soup pan.

4. 4

   Bring the water on the boil on a medium fire.

5. 5

   Stir often.

6. 6

   Put the lid on the pan and let it simmer for 20 minutes.While simmering clean the celeriac and leeks.

7. 7

   Cut the celeriac in small blocks.

8. 8

   Cut the leeks in small rings ( only the stem white part).Chop the celery.

9. 9

   Take out the shoulder chops and cut the meat of the bone.

10. 10

    Cut it in small sizes.

11. 11

    Put the meat, celeriac and the leek back in the pan.

12. 12

    Put 75% of celery in the pan.

13. 13

    Put the smoke sausage in the pan and let it simmer on a slow fire for 20 minutes until the vegatbles are ready.

14. 14

    Don't forget to stir often.

15. 15

    Get the smokes sausage out of the pan and cut it in slices.

16. 16

    Put it back in the pan and stir.

17. 17

    Now its ready put it in bowl and put some celery on top of the soup in the bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.