Platillo Holandes
Páginas: 2 (336 palabras)
Publicado: 6 de marzo de 2013
ERWTENSOEP (Dutch Split Pea Soup)
[pic]
Serve this with thick slices of coarse dark rye bread, and a cold bottle of Heineken! (I checked with my hubby, who spent one year inHolland, and he swears this is the real thing!)
Serving Size : 8
Prep.Time: About 45 minutes
Recipe Published in the Washington Post in the early 80's
Ingredients
1 pound dried GreenSplit Peas -- washed and sorted
1/2 pound Smoked Lean Bacon, whole
7 cups Water
1 teaspoon Salt
2 medium Onions
2 Carrots
2 Leeks
1/2 pound Celery Root, or 1 1/4 cup sliced Celery 2Potatoes
1/4 teaspoon Black Pepper
1 pound Smoked Sausage (preferably Dutch)
1/4 cup chopped Italian Parsley
Directions
Place peas into a large soup pot or Dutch oven with the smokedbacon, water and salt. Bring to a boil; lower heat; cover and simmer 1-1/2 hours, stirring occasionally.
Meanwhile, prepare vegetables and set aside. Coarsely chop onions and carrots.Wash leeks carefully and slice the white and green parts. Peel celery root (or use celery) and cut in small dice. Peel and dice the potatoes, placing into a bowl of cold water untilready to use. When peas have cooked 1 1/2 hours, they should be very soft and beginning to fall apart when stirred. Remove bacon, cut into small dice and return to the pot. Addvegetables and pepper to the pot and mix well. Increase heat until the soup comes almost to a boil again; lower heat and simmer uncovered 45 minutes or until the vegetables are tender andthe peas completely disintegrate. Stir occasionally and add a little more water if the consistency is too thick. Cut sausage into 3-inch pieces and add to the soup during the last 15minutes of cooking to heat it through. Add more salt and pepper to taste.
Stir in the Italian parsley. Ladle into deep soup bowls making sure each one receives a piece of the sausage.
[pic]
Serve this with thick slices of coarse dark rye bread, and a cold bottle of Heineken! (I checked with my hubby, who spent one year inHolland, and he swears this is the real thing!)
Serving Size : 8
Prep.Time: About 45 minutes
Recipe Published in the Washington Post in the early 80's
Ingredients
1 pound dried GreenSplit Peas -- washed and sorted
1/2 pound Smoked Lean Bacon, whole
7 cups Water
1 teaspoon Salt
2 medium Onions
2 Carrots
2 Leeks
1/2 pound Celery Root, or 1 1/4 cup sliced Celery 2Potatoes
1/4 teaspoon Black Pepper
1 pound Smoked Sausage (preferably Dutch)
1/4 cup chopped Italian Parsley
Directions
Place peas into a large soup pot or Dutch oven with the smokedbacon, water and salt. Bring to a boil; lower heat; cover and simmer 1-1/2 hours, stirring occasionally.
Meanwhile, prepare vegetables and set aside. Coarsely chop onions and carrots.Wash leeks carefully and slice the white and green parts. Peel celery root (or use celery) and cut in small dice. Peel and dice the potatoes, placing into a bowl of cold water untilready to use. When peas have cooked 1 1/2 hours, they should be very soft and beginning to fall apart when stirred. Remove bacon, cut into small dice and return to the pot. Addvegetables and pepper to the pot and mix well. Increase heat until the soup comes almost to a boil again; lower heat and simmer uncovered 45 minutes or until the vegetables are tender andthe peas completely disintegrate. Stir occasionally and add a little more water if the consistency is too thick. Cut sausage into 3-inch pieces and add to the soup during the last 15minutes of cooking to heat it through. Add more salt and pepper to taste.
Stir in the Italian parsley. Ladle into deep soup bowls making sure each one receives a piece of the sausage.
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