- 500 GRAM PORK WITH BONE
- 250 GRAM SPLIT PEAS
- 100 GRAM BACON, in cubes
- 1 LEEK, in slices
- 2 POTATOES, peeled and in cubes
- 1/2 TURNIP, in cubes
- 2 CARROTS, in pieces
- 1 SMOKED SAUSAGE, in slices
- 1/2 CUP DRIED WHITE BEANS, soaked overnight
- 100 GRAM FRENCH BEANS, cut
- 100 GRAM CARROTS, cut
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 100 GRAM CHEESE, grated
- 1/2 CUP OLIVE OIL
- BUNCH OF BASIL LEAVES, chopped
- 4 CUPS VEGETABLE STOCK
Put the pork and peas
in a pan and add 1 liter of water. Bring to the boil and simmer 1 hour.
Add bacon, leek, carrots, potatoes and turnip and simmer 45 minutes
more. Take out the pork and cut it off the bone. Put the meat back into
the soup and add the sausage. Simmer for 15 minutes. Add salt to taste.
Serve with rye bread.
December is Kingdom Day
in The Netherlands. but
unlike Queen's Day on 30 April, no
official holiday. It is for the signing of the charter of the
Kingdom in 1954 by Queen Juliana.
Click on culinary calendar for
Links between cooking and worldwide history.
Cook the white beans
45 minutes in the stock. Add the green beans, carrots and onion and
cook 20 minutes more. Puree the basil leaves with the garlic, olive
oil and cheese in a food processor into "pistou". Ladle the soup into
plates and add half a tablespoon of the pistou to each plate.