Dutch peasoup | Simone's KitchenSimone's Kitchen

Directions

1. 1
   Put a bit of butter in a large soup pot. As soon as it is melted at the pork chops and pork belly and bake them until brown. Put a liter of water on the meat and bring to the boil.
2. 2
   Remove the foam that will start to form. Rinse your split peas in a colander and add to the pot. They do not need to soak first.
3. 3
   Add bayleaves, peppercorns and the stock cubes. Ad another liter of water and bring to the boil again.Clean, chop and cut all vegetables . As soon as everything is cut ad it to the stock, turn the heat low and simmer for 1,5 to 2 hours.
4. 4
   Remove the porkchops and the pork belly and leave these to cool a little bit. First remove the bone of the porkchops and cut them into smaller pieces and ad back to the soup.Fry the porkbelly in a frying pn until nice and crisp. Then cut into smaller pieces and put back into the soup also
5. 5
   Remove the bayleaves and add salt and pepper to taste.
6. 6
   Cut the smoked sausage into slices and add this into the soup about 15 minutes before serving. When you want to freeze part of the soup, it’s best to do this before adding the sausage. You can also heat the sausage separately in a pot of hot water and slice them into your serving bowls.