Original recipes use celeriac, Dutch bacon, and Dutch smoked sausage, which I found impossible to find. I use celery instead of celeriac, omit the bacon (enough meat in the dish), and use smoked chicken sausage or franks.
Rinse split peas. In a large pot bring 8 cups of water to boil with split peas and spareribs. Skim off any floats. Pour off and rinse peas and meat with water, then put peas and meat back in pot, add 8 cups of water and bring to boil again.
Add carrots, leeks, onions, celery, and vegetable broth cubes to pot and let slowly simmer with the lid off for two hours until the soup thickens and peas are done.
Lift meat from the pot, remove bones, cut meat into small pieces, and return to pot.
Add whole sausage and warm through, 15 minutes.
Season with plenty of salt and black pepper.
To serve, cut sausage into one piece per portion, sprinkle chopped celery leaves over soup, and offer with slices of pumpernickel.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 337 | ||
Calories from Fat: 124 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 45.4mg | 14 % | |
Sodium 273.9mg | 9 % | |
Potassium 853.6mg | 22 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 26.2g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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