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Rustic deep filled farmer soup

(0)
4 Hrs 30 Min
 
portions
3 %

Carbs

5 %

Fats

3 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 6141 g
Energy 245 kJ / 59 kcal 15001 kJ / 3586 kcal
Sat. fat 2 g 89 g
Unsat. fat 2 g 113 g
Fibre 1 g 48 g
Salt 169 mg 10328 mg
Author: Marc van Hussen
Units:
 
  • 4 l
    Tap water
  • 500 g
    Split peas - green dried
  • 300 g
    Celeriac
  • 300 g
    Smoked sausage
  • 250 g
    Pork - Loin Steak
  • 200 g
    Bacon
  • 150 g
    Parsnip
  • 150 g
    Carrot
  • 150 g
    Leek
  • 100 g
    Onions
  • 15 g
    Soup, beef broth, cubed, dry
  • 10 g
    Parsley
  • 10 g
    Coriander leaves
  • 4 g
    Salt
  • 2 g
    Pepper, black
  • 6.1 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Plastic cutting boards , 1 x Chefs knives , 1 x Colander
Method

Preparation time

30 Min

Cooking time

4 Hrs

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1

Rinse the split peas a few times in the colander, then leave to soak for at least 1.5 hrs (but preferably over night.

2

Place a large saucepan with water on a medium heat, add the stock cubes and the pork.

3

Peel an onion a parsnip and a carrot and add them to the stock whole; coarsely cut the leaves off the leek, wash them and add them to the stock. Simmer slowly for 1.5 hours.

4

Wash the leek and finely chop it; peel the carrots, parsnips,and celeriac and finely dice them. (0.5 - 1 cm)

5

Take the skin off the Bacon and cut the bacon into chunks of about 1cm long and 0.5 cm wide.

6

Take the meat and the vegetables from the stock. Set the pork meat aside to cool a bit and dispose of the cooked out vegetables.

Drain the split peas of excess liquid.

7

Add the split peas, the diced vegetables and the bacon to the stock and simmer on a low heat for 2-2.5 hrs; stirring regularly so there contents don't stick to the base of the pan.

Tear the pork meat with two forks and add it back to the soup.

8

Your soup is starting to be ready when the split pead are practically dissolved and the bacon melts in the mouth.

9

At this point slice the smoked sausage into 0.5 cm slices and add to the soup.

Open the can of peas and mash them in their liquid (this is only really necessary if you have yellow split peas) and add them to the soup.

Chop some parsley and coriander and stir through the soup.

10

Simmer for a further 10 minutes, add salt and pepper to taste, stirr well and serve immediately.

Careful the soup is very hot.

Tips

1

Serve with buttered slices of rye bread layered with pancetta or black forest ham.

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