On a cold winter day, you crave a bowl of hearty pea soup! It's wonderful to prepare it outdoors. This soup is easy to make over the fire, on the barbecue, or use it as a side dish. Camp Stove or Kibo Grill .
Ingredients
- 500 g split peas
- 2 large shoulder chops
- 2 bacon slices
- 2 l water
- 2 onions
- 1 leek
- 1 large celeriac, peeled
- 2 carrots
- 2 tsp fresh thyme
- 3 bay leaves
- 1 smoked sausage
Preparation method
1. Bring the water to a boil, add the peas, pork chops, and bacon, and simmer for half an hour over low heat. Stir constantly to prevent the soup from burning.
2. Finely chop the onion and slice the leek into rings. Dice the carrot and celeriac and add them to the pan along with the thyme and bay leaf. Cover the Dutch oven and cook for another 30 minutes over low heat, stirring regularly.
3. Carefully remove the meat from the Dutch oven. Slice the sausage and cut the bacon and chops into strips, and add all the sliced meat back to the soup. Simmer for another 15 minutes over low heat, and your delicious pea soup is ready to serve.
Pea soup is traditionally served with a piece of rye bread and bacon. 