Good morning we are going to share those Are looking for a belgian split pea soup: meaty and warming recipe that is delicious The method of preparing it is very not too difficult. Just need patience and persistence. So that belgian split pea soup: meaty and warming has aroma and taste that can arouse appetite.

In order for the taste of belgian split pea soup: meaty and warming, you need to pay attention first from the type of ingredients, then selection of ingredients that are good until how to make and serve it. No need Confused if want prepare belgian split pea soup: meaty and warming good as long as you know the trick and how to make this dish can become serving very special.

Ingredients and seasonings required in prepare

1. Use 1 leek
2. Prepare 2 selery sticks
3. Use 1 large (spanish) onion
4. Prepare 2 cloves garlic crushed
5. Prepare 1 tb ginger paste
6. Take 3 small potatoes
7. Take 500 gr dry split peas
8. Prepare 500 gr or more pork meat ( smoked bacon,sausages, shank,ham
9. Prepare 3 liter stock (fresh or cubes) meat or veg. I use veg
10. Use 1 bouquet garni(star anise,bay,tym,clove) (see tip)
11. Prepare 1/2 mild peperoni
12. Prepare Salt if needed and white pepper
13. Prepare 50 gr butter and 25 ml neutral oil (no olive!)
14. Prepare 1/4 bunch parsley finely chopped
15. Prepare 1 tb vinegar

It is traditionally eaten in winter, either prepared at home or bought at a stand on a (Christmas) market or next to the rink when ice-skating. SPLIT PEA SOUP Soak split peas in water. more later if soup becomes too thick). MINESTRONE SOUP In large kettle combine beans. Dutch pea soup, called ertwensoep or snert, is a quintessential winter soup.

How to make Belgian split pea soup: meaty and warming:

1. Cut all the veg into medium cubes
2. Melt the oil and butter in a cast Iron pot. Put in the onion leek and selery. Sweat for 5 min.
3. Put in spilt peas, potatoes and meat. Leave the meat in big peaces.
4. Put in the peperoni
5. Cover with the stock
6. Put on the lit
7. Let cook for +- 35 min. The potatoes and peas must be tender. Don´t boil it to long.
8. Pick out the peperoni,bouquet garni dismiss
9. Pick out the meat
10. Cut the meat into bite size peaces. And keep apart.
11. Mix the soup. You might to need to water it down a bit. I needed a glass of hot water. The soup must be thick.
12. Season. If you use smoked meats it does not want salt. But it does need lot of pepper.
13. Put the meat back in the soup. Add the parsley and the vinegar
14. Serve piping hot with some thickly slices dark bread richly buttered.
15. Better the day after. You might need to water it down then. A specially if you used shank or ham.
16. Enjoy!
17. Done and ready to serve!

Don't think to use this soups as a starter. It's a meal in itself and a substantial one at that. It has a very thick consistency, that's more like a stew than a soup. Heat a frying pan, on medium temperature. Put ham with bone, water, celery, onion, parsley, bay leaf.

how is this? Easy isn’t it? That’s the make belgian split pea soup: meaty and warming that you try it at home. Good luck!