Delicious (NL)
Pea Soup with Parsnip / Erwtensoep met Pastinaak
Page 29
Cuisine: Dutch/Belgian | Course Type: Soups and Stews
Tags: sausage parsnip snert dried pea soup
Recipe Reviews
friederike from Berlin,
How good can a soup be if it relies on four (yes, 4!) cubes of instant stock? Unfortunately I tend to choose recipes before reading through the list of ingredients properly, or thinking about what those ingredients might mean, otherwise I probably would have looked for another recipe. Because we had kiddo eating with us, I only used one cube of low-salt stock, and added salt directly to our bowl once served, but even then, I would have much preferred adding flavour by using veggies like carrots and celery.
Also, the instructions were written sloppily. They went along the lines of 'add everything and cook 1.5 hrs until the peas fall apart. After 1 hour remove the meat, cut into cubes and return to the pot. Add sausage and warm through for 20 min (do not cook).' - so when do I remove the meat, 1 hour after starting to cook everything? When do I add the sausage - I thought maybe when I'm returning the meat, but at that point, the peas still need to cook for 20-30 min, while they state explicitely that the sausage should not cook, just be warmed through.
In the end, although we added plenty of salt, I thought the dish still lacked oomph. Will not make this again
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