Ingredientes
No ingredients listed.
Descripción
Gather the ingredients.
In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
Remove the pork chop, debone, and thinly slice the meat. Set aside.
Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another
Instrucciones
Reúne los ingredientes.
In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
Retira la chuleta de cerdo, deshuesa y corta la carne en rodajas finas. Reserva.
Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
Añada la salchicha ahumada durante los últimos 15 minutos de cocción. Cuando las verduras estén tiernas, retira el tocino y la salchicha ahumada, corta en rodajas finas y reserva.
Si prefieres una consistencia suave, puré la sopa con una licuadora de palitos. Sazonar al gusto con sal y pimienta. Vuelve a añadir la carne a la sopa, dejando a un lado algunas rebanadas de rookworst.
Sirva en tazones calientes o platos de sopa, adornados con rodajas de rookworst y hojas de apio picadas.
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