A Dutch recipe, this pea soup is usually served as a meal on its own. Leaving the soup to stand overnight improves its flavor. Reheat before serving… Below is the recipe by Marshall Cavendish
- Water – 2 Liters
- Split green peas – 250g
- Bacon – 225g
- Onion – 1, Peeled and chopped
- Celery – 3 stalks, chopped
- Leeks – 2, washed and sliced
- Frankfurters – 3, cut into chunky pieces
- Ground black pepper – to taste
- Worcestershire sauce – 1/4 tsp
- In a large saucepan, bring water and split peas to the boil over medium heat. Skim off any scum that rises to the surface. Reduce heat to low, cover pan and simmer for 2 hours.
- Add bacon, onion, celery and leeks to the pan and continue cooking for another 1 hour.
- Using a slotted spoon, remove bacon from soup. Cut bacon into small pieces and return to the pan.
- Add sliced frankfurters and season with pepper to taste. Simmer for another 10 minutes.
- Remove pan from heat and stir in Worcestershire sauce. Ladle soup in to serving bowls and serve hot.