Belgian split pea soup: meaty and warming
My grandmother made this soup every fall and winter. I is a meal on it´s one. I Slidely addapted it and put in lesser meat and some chilli.
Belgian split pea soup: meaty and warming
My grandmother made this soup every fall and winter. I is a meal on it´s one. I Slidely addapted it and put in lesser meat and some chilli.
Cooking Instructions
- 1
Cut all the veg into medium cubes
- 2
Melt the oil and butter in a cast Iron pot. Put in the onion leek and selery. Sweat for 5 min.
- 3
Put in spilt peas, potatoes and meat. Leave the meat in big peaces.
- 4
Put in the peperoni
- 5
Cover with the stock
- 6
Put on the lit
- 7
Let cook for +- 35 min. The potatoes and peas must be tender. Don´t boil it to long.
- 8
Pick out the peperoni,bouquet garni dismiss
- 9
Pick out the meat
- 10
Cut the meat into bite size peaces. And keep apart.
- 11
Mix the soup. You might to need to water it down a bit. I needed a glass of hot water. The soup must be thick.
- 12
Season. If you use smoked meats it does not want salt. But it does need lot of pepper.
- 13
Put the meat back in the soup. Add the parsley and the vinegar
- 14
Serve piping hot with some thickly slices dark bread richly buttered.
- 15
Better the day after. You might need to water it down then. A specially if you used shank or ham.
- 16
Enjoy!
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