Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Celeriac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Green split peas
- Streaky pork belly bacon , chopped small
- Pork belly slices (non smoked), sliced into small strips
- Dutch smoked sausage (if not available any smoked sausage will do), sliced small
- 1 large carrot , cubed
- 1 leek , sliced into rings
- 1 onion , chopped
- ½ celeriac , cubed
- 3 potatoes , cubed
- 2 bay leaves
Directions
Soak the split peas in water overnight.
Fry the pork belly slices in a frying pan until golden brown (but not too crispy).
Cook the peas in enough water for about 30 minutes. Make sure to remove foam from the pan with a spoon.
In another pan, cook the bacon and the fried pork belly slices together with the vegetables, some salt and pepper, and the bay leaves for about 45 minutes.
When the erwtensoep is ready, add the Dutch smoked sausage, and boil it for another 15 minutes.
As a finishing touch, add some fried dried onions.