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      RECIPE TITLE "Dutch Split Pea Soup: Erwtensoep"
    Author: Elaine Johnson, source: Sunset magazine Feb 1992

    yieldsMakes 3 quarts, 6 to 8 servings. time 50minsdifficulty easy to moderate

    HEARTY, SIMPLE FOODS OF THE meat and vegetable variety form the basis of the Netherlands' traditional winter cuisine. Split pea soup is one such national favorite.
    This version gains flavorful substance from bacon, sausage, and vegetables. The recipe comes from Die Port van Cleve in Amsterdam. In a city where menus lean toward the international, the hotel's restaurant is known for offering native Dutch fare.

      RECIPE INGREDIENTS

    • 1 pound leeks
    • 1/2 pound sliced bacon, chopped
    • 2 cups peeled, diced celery root, or chopped celery
    • 1 large (about 1/2 lb.) onion, chopped
    • 1/4 cup chopped parsley
    • 1 pound green split peas, sorted of debris and rinsed
    • 1 quart regular-strength chicken broth
    • 1 pound kielbasa (Polish) sausage, sliced
    • 1/2 inch thick Parsley sprigs Pepper

    Readily available kielbasa stands in for the smoked frankfurter sausage called rookworst that is used in the Netherlands.

      RECIPE METHOD

    Cut off and discard tough green tops, outer leaves, and root ends from leeks. Split leeks lengthwise and rinse well; slice thinly and set aside.

    In a 5- to 6-quart pan over medium-high heat, stir bacon often until brown. Transfer bacon with a slotted spoon to paper towels; set aside. Discard all but 2 tablespoons fat fram pan. To pan, add leeks, celery root, onion, and chopped parsley. Stir often over medium heat until vegetables are limp, about 15 minutes.

    Return bacon to pan with split peas, broth, and 1 quart water. Bring to a boil over high heat. Cover and simmer until peas are mostly dissolved, about 1 1/2 hours; stir soup occasionally. Add kielbasa. Stir often until sausage is hot, about 10 minutes longer.

    Serve soup hot; if made ahead, let cool, cover, and chill up to 3 days. Reheat, stirring often. Ladle into bowls and garnish with parsley sprigs. Season to taste with pepper.

    Per serving: 494 cal.; 26 g protein; 24 g fat (8.1 g sat.); 46 g carbo.; 834 mg sodium; 47 mg chol.

    COPYRIGHT 1992 Sunset Publishing Corp.

     

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