{"id":13599,"date":"2016-04-22T08:47:35","date_gmt":"2016-04-22T08:47:35","guid":{"rendered":"http:\/\/www.thesojournseries.com\/bavaria\/?p=13599"},"modified":"2016-04-22T08:48:27","modified_gmt":"2016-04-22T08:48:27","slug":"real-pea-souper","status":"publish","type":"post","link":"http:\/\/www.thesojournseries.com\/bavaria\/real-pea-souper\/","title":{"rendered":"A Real Pea Souper"},"content":{"rendered":"

\"dutch<\/a><\/p>\n

No, not the London incredibly bad for your lungs, happened a long time ago fog variety – but a rather wholesome, stand your spoon up in it, and not have to eat for the rest of the day variety – my Grandmother’s recipe no less.<\/p>\n

I knew she had written it down for me somewhere, but after our visit to Moeders in Amsterdam<\/a>, and all the fond family foodie memories it evoked I had to find it. \u00a0And eventually I did, making it this morning to take with us on a weekend adventure and ignoring the fact that for Spring it promises to be a relatively warm day for reasons that will soon become apparent! Let’s just say this soup might be essential sustenance…<\/span><\/p>\n

This is not a quick flash in the pan soup, but rather a labour of love with the amount of chopping, hacking celeriac to bits and stirring kind of soup, but the results are well worth it. \u00a0 Call it a therapeutic mind-wandering soup if you will. \u00a0It’s perfect for the days when Spring can’t be bothered and Winter shows its face again. \u00a0Obviously you can make a vegetarian version by forgetting the bacon, and not putting the frankfurters in at the end.<\/p>\n

Authentic Dutch Pea Soup – Serves 4<\/p>\n

3 litres water;<\/em>
\n 500g organic dried green peas or split peas;<\/em>
\n 400g of smoked organic pork such as speck, bacon (not sliced) or sausage;<\/em>
\n Vegetables: 2 sticks<\/em> celery (keeping leaves!), 2 sticks leek; half a large celeriac; 2 large potatoes; 2 onions; 2 small carrots;<\/em>
\n salt & pepper;<\/em>
\n 200ml organic milk;<\/em>
\nknob of butter.<\/em><\/p>\n

Bring the peas and smoked pork to the boil and simmer for two hours. Add vegetables (keeping celery leaves one side!) and simmer for a further hour. Blitz with a handheld blender to your preferred consistency, season to taste, add milk to thin a little (if you wish to add a little more, it’s completely up to you!), add the celery leaves and a generous lump of butter, give it a good stir, then top with some sliced frankfurter or cubed fried pancetta, the choice is yours. Relax in the knowledge that you won’t need to feed anyone for the rest of the day as it’s so filling…<\/em><\/p>\n

Share me:<\/h3>