Amsterdam Erwtensoep 🫛

Méthode

1. 1

   Rinse the split peas and soak them for a few hours if time allows; they cook faster and more evenly.

2. 2

   Simmer peas with stock, bay leaf and the diced celeriac, carrot and onion for about an hour until completely soft.

3. 3

   Mash the soup hard with a wooden spoon — or pass half through a sieve — until it is thick and velvet.

4. 4

   Add diced potato and sliced leek, cook another 20 minutes until the potato just holds its shape.

5. 5

   Score and warm the smoked sausage in the pot, slice it on top with chopped celery leaf, and serve with buttered rye bread and mustard.