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500 GRAM PORK WITH BONE
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250 GRAM SPLIT PEAS
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100 GRAM BACON, in cubes
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1 LEEK, in slices
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2 POTATOES, peeled and in cubes
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1/2 TURNIP, in cubes
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2 CARROTS, in pieces
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1 SMOKED SAUSAGE, in slices
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1/2 CUP DRIED WHITE
BEANS, soaked overnight
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100 GRAM FRENCH BEANS, cut
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100 GRAM CARROTS, cut
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1 ONION, chopped
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2 CLOVES GARLIC, chopped
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100 GRAM CHEESE, grated
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1/2 CUP OLIVE OIL
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BUNCH OF BASIL LEAVES, chopped
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4 CUPS VEGETABLE STOCK
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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.
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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.
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