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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan. | 2. Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green pea	3 1/2	cups	split split	411.075	73.3338	27.5065	2.03
water	3			0.0	0.0	0.0	0.0
sparerib	1	lb		1255.7362	0.0	70.1308	106.0802
bacon	1/2		cubed	18.08	0.1512	1.2752	1.3544
leek	2		washed chopped	108.58	25.186999999999998	2.67	0.534
celeriac	1	cups	diced chopped	65.52	14.352	2.34	0.46799999999999997
sausage	1		smoked cut	1401.6021	4.2638	54.3404	128.0493
salt pepper				-	-	-	-
bouillon cube	1 -2			-	-	-	-
celery leaf			chopped	-	-	-	-
parsley leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.