Erwtensoep
Ingredients
| 500 g | split peas |
| 400 g | pork cutlets |
| 1 | celeriac |
| 1 | leek |
| ½ | winter carrot |
| 2 tsp | parsley |
| 2 tsp | celery (from celeriac if fresh) |
| 2-3 | beef cubes |
| peper | |
Recipe
Wash the spit peas. If the split peas are harvested more than one year ago, they should steep for a day before starting, else they won't get done. Bake the cutlets in a little butter until brown on both sides, add some water, and the split peas. Keep adding water until about 1 – 2 cm above the peas. Bring to a boil, and cook them gently for 2 ½ hours. DO NOT STIR as the peas will fall apart and start burning at the bottom. Remove the foam from the top with a skimmer during the first 10 minutes of cooking. Get the cutlets out after 2 hours, remove the bones and fat and cut it into small pieces. Chop the celeriac and carrot in small cubes, and the leek in rings. Add them for the last ½ hour of cooking together with the meat. Bring to a boil again, and let it boil gently for another ½ hour while stirring frequently. Add water until it has the desired thickness, and add the parsley and celery near the end. Bring the soup up to flavour with beef cubes and peper.
Serve with a baguette and have a wonderful meal!
