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Dutch Pea Soup
Method
- Drain peas and combine peas, water, bouquet garni and bay leaf in a large saucepan.
- Bring to a boil, cover pan and simmer 2 hours.
- Stir in diced bacon and vegetables and simmer 1 hour.
- Remove bouquet garni and bay leaf.
- In a food processor fitted with metal blade or a blender, process soup to a puree.
- Clean pan and return puree to clean pan.
- Season with salt and pepper.
- Stir in sausage and reheat soup.
- Stir in chopped parsley.
Ingredients:
8 oz - yellow split peas, soaked overnight
6 cups - water
bouquet garni
1 - bay leaf
8 slices - bacon, diced
1 - onion, chopped
2 - leeks, chopped
1 - large carrot, chopped
2 stalks - celery, chopped
1 (4oz) piece - spicy or garlic sausage, diced
2 tbsp - chopped fresh parsley
pepper to taste
salt to taste
8 oz - yellow split peas, soaked overnight
6 cups - water
bouquet garni
1 - bay leaf
8 slices - bacon, diced
1 - onion, chopped
2 - leeks, chopped
1 - large carrot, chopped
2 stalks - celery, chopped
1 (4oz) piece - spicy or garlic sausage, diced
2 tbsp - chopped fresh parsley
pepper to taste
salt to taste
RECIPES BY REHANA KHAMBATY
