* Exported from MasterCook *
Dutch Pea Soup - Snert
Recipe By :Henriette Faber, Kelowna, British Columbia, Canada
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 quarts water
2 1/4 cups green split peas
2 leeks -- finely chopped
1 stick celery -- finely chopped
1 carrot -- finely sliced
1 potato -- diced
4 bouillon cubes -- or stock cubes
1 bay leaf
salt and pepper
In a heavy pan or Dutch oven, bring the water to a boil. Whe it's boiling, add all the other ingredients, except the salt and pepper.
Simmer, covered, for 45 minutes to 1 hour or until the vegetables are done - stir from time to time. Add salt and pepper to taste. Serve with homemade bread.
Serves 8 to 12
AuthorNote: This homemade soup has been passed on from mother to daughter to grand-daughter. Pea soup (also called snert) is a popular winter soup in the Netherlands. Almost every area has its own version. It is served with a thick slice of homemade bread on a cold wintry evening... and if you can leave it, the soup tastes even better the next day.
Cuisine:
"Scandinavian"
Source:
"One World Vegetarian Cookbook by Troth Wells, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 175 Calories; 1g Fat (3.0% calories from fat); 12g Protein; 32g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable.
Nutr. Assoc. : 0 5096 0 0 0 0 0 0 0
