Erwtensoep

Shopping list

• 400 g dried split green peas — rinsed

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• 150 g smoked bacon — lardons or diced

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• 200 g smoked pork sausage — sliced (e.g. Bockwurst or Polish kielbasa)

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• 1 piece onion — large, finely chopped

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• 2 piece carrots — medium, peeled and diced

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• 2 piece celery stalks — diced

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• 1 piece leek — large, white and pale green parts, sliced

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• 2 piece potatoes — medium, peeled and cubed

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• 2 piece bay leaf

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• 1.5 l vegetable or chicken stock

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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• 2 tbsp fresh parsley — chopped, for garnish

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Step by step

1. 1

   Heat a large, heavy-based soup pot over medium heat. Add the bacon lardons and fry for 5– 6 minutes, stirring occasionally, until crispy and golden. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Add the chopped onion, carrots, celery and leek to the pot. Sauté for 6– 7 minutes until softened and lightly caramelised.

3. 3

   Stir in the rinsed split peas, cubed potatoes and bay leaves. Pour in the stock and bring to a boil over high heat.

4. 4

   Reduce the heat to low, cover and simmer gently for 60– 75 minutes, stirring occasionally, until the peas are completely soft and breaking down. The soup should be very thick. If it becomes too thick, add a splash more stock or water.

5. 5

   Add the sliced smoked sausage and the reserved crispy bacon. Simmer uncovered for another 10 minutes to heat the sausage through and allow the flavours to meld.

6. 6

   Remove the bay leaves. Taste and season generously with salt and freshly ground black pepper.

7. 7

   Ladle the soup into bowls, garnish with chopped parsley and serve with crusty rye bread or pumpernickel.