Dutch green split-pea soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Canadian-style bacon |
| 2 | cups | Water, divided |
| 1½ | ounce | Green split peas, sorted and rinsed |
| 6 | ounces | Pared potatoes, diced |
| ½ | cup | Chopped leeks |
| ½ | cup | Celeriac, pared and diced |
| 2 | tablespoons | Celery leaves |
| 4 | ounces | \"precooked\" kielbasa, 1/4-inch thick rounds |
| ⅛ | teaspoon | Summer savory leaves |
| Pepper to taste | ||
Directions
Cut bacon into small pieces and set aside. Bring 1 cup water to a boil in 2-quart saucepan; add dry peas and boil for 3 minutes.
Remove from heat, cover and let stand for 1 hour. Add remaining water and the bacon to saucepan and bring to a boil. Reduce heat, partially cover, and let simmer for 1 hour. Add potatoes, leeks, celeriac and celery leaves; cook until vegetables are tender, about 30 minutes. Add kielbasa, savory and pepper; cook until sausage is heated through. Serve hot.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.