Split Pea Soup with Smoked Sausage
with sticky pork belly, leek & celeriac | 4 servings
Who hasn't heard of this cozy Dutch classic? Paired with smoked sausage from Brandt & Levie, this soup is perfect for a fall day.
Tags:
Recipe
Allergens:
Celery
•Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time1 hour 10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
300 g
Green split peas
1 piece
Bay leaf
2 piece
Carrot
200 g
Potatoes
20 g
Fresh celery leaves
(Contains Celery)
1 piece
Leek
1 piece
Onion
300 g
Celeriac cubes
(Contains Celery)
1 piece
Organic smoked sausage from Brandt & Levie
(Contains Mustard)
120 g
Sticky pork belly
(May be present Soy, Gluten, Milk, Mustard, Celery)
Not included in your delivery
1000 milliliters
Low sodium beef stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)5131 kJ
Calories1226 kcal
Fat40.4 g
Saturated Fat18.2 g
Carbohydrate133.7 g
Sugar21.9 g
Dietary Fiber34.4 g
Protein69.5 g
Salt4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
•Potato Masher
Cooking Steps
1
- Prepare the stock in a lidded soup pot.
- Transfer the split peas, pork belly and bay leaf to the stock.
- Boil gently for 20 - 30 minutes over medium-low heat, covered, stirring regularly.
2
- Slice the carrot into rounds of no more than 1cm thickness.
- Wash or peel the potato and dice into 2cm chunks.
- Set aside a few celery leaves and then roughly chop the rest, along with the stalks.
- Chop the leek into rings and the onion into crescents.
3
- Remove the pork belly from the pot after 20 minutes. Finely dice the pork belly and set aside.
- To the soup, add the carrot, potatoes, chopped celery leaves, leek, celeriac cubes, onion and smoked sausage. Stir well and allow to cook over low heat for 40 minutes, or until the vegetables and split peas are done.
- Remove the bay leaf and the smoked sausage from the soup. Discard the bay leaf and then slice the smoked sausage.
- Mash the soup a few times so as to make it a little creamier, but still maintain plenty of texture.
4
- Transfer the diced pork belly and sliced smoked sausage to the soup, then turn up the heat and stir well.
- Season to taste with salt and pepper.
- Serve the soup in bowls and garnish with the reserved celery leaves.