Tip: delicious with toasted sourdough bread.
Ingredients
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1 pot of chicken stock with meat
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250 grams split peas
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150 grams celeriac (peeled, diced)
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150 grams leek (in small pieces)
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2 tablespoons olive oil
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200 grams parsnip (peeled, cut into small cubes)
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1/2 bunch of celery (finely chopped)
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1/2 bunch parsley (finely chopped)
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200 grams smoked chicken breast (in thin strips)
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salt and pepper to taste
Preparation
- Dilute the pot of chicken stock with water until you have 1 liter of stock (making your own stock from a soup chicken is of course even better).
- Rinse the split peas in a colander and add them to the stock.
- Bring to a gentle boil.
- Add half of the celeriac and half of the leek and let it simmer for about 1 hour with the lid on the pan.
- Stir the soup regularly.
- Add the remaining celeriac and leek 10 minutes before the end of the cooking time for a nice bite.
- Season the snert with a little salt and pepper, if desired.
- Meanwhile, heat the oil in a frying pan and stir-fry the parsnips for about 5 minutes until al dente and golden brown.
- Toss the parsnips with the celery and parsley through the soup.
- Divide the chicken breast strips over it.
Tip
Pea soup tastes better if you leave it for a day because the soup binds more and because the flavors absorb better. The snert can also be eaten on the day itself.
This recipe is for four people.
Duration
30+ minutes
-1607000667.jpg "Artificial meat authorized in Singapore: “too early to know if it’s good or not”, judges a nutritionist")
