Serves
4 - 6 people
The Netherlands
The recipe for this hearty winter staple is often handed down from generation to generation. The Dutch believe that the soup should be thick enough to stand the spoon up in!
INGREDIENTS:
1½ lb (680g) dried split green peas
3 litres water
1 lb (450g) pork spare ribs
8 oz (225g) thick-cut bacon or pork belly, cubed
2 leeks, washed and chopped
1 medium celeriac, diced
1 smoked Dutch sausage (rookworst) or 3-4 thick frankfurters, sliced
Salt and pepper
1 -2 bouillon (stock) cubes (optional)
Chopped celery leaves
Fresh parsley
Wash the peas thoroughly, then soak overnight in cold water.
The next day, drain the peas, then add to a large stock pot along with the water, spare ribs and bacon. Bring to the boil, then simmer on very low heat for 1 ½ hours, stirring occasionally.
Add the leeks and the celeriac, then cook for another hour or until the soup is very thick.
Lift out the spare ribs, remove the meat from the bones, then return the meat to the pan.
Add the sausage and allow to warm through. Season the soup to taste, adding a bouillon cube for extra flavor. Garnish with the chopped celery leaves and parsley just before serving.