Henry's Dutch Pea soup

Henry van den Broek -

Ingredients:

  • 2 Cups of dried Peas
  • 8 Cups of Water
  • 2-3 Cups of diced Celery root
  • 1 Leek
  • 1/2 Tablespoon of concentrated Bouillon (Better than Bouillon or blocks)
  • 1 Kielbasa

Steps:

  • Soak the Peas in the Water overnight
  • 2 Hours before serving bring the Peas and Water to boil.
  • Make sure to stir close to the cooking point, as a lot of foam will develop.
  • Let slowly boil for an hour.
  • In the meantime dice celery root and slice the leek
  • One hour before serving add the Leek and Celery Root.
  • 10 minutes serving stir in the Bouillon and add the sliced Kielbasa.
  • After 10 minutes the Pea soup is ready to be served.
  • Add some pepper to taste.
  • Serve with a slice of bread and cheese.
Celery roots,Leek and Kielbasa;the other ingredients