Pea soup with chicken

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By replacing the smoked sausage with smoked chicken, this pea soup is nice and light and less fat but still delicious



 Bring 1.5 liters of water to the boil with the stock cubes, split peas and bay leaf. Let it simmer for about an hour, stirring occasionally. In the meantime, peel and cut the carrot, potato and celeriac into pieces. Chop the leek into rings and wash well. Peel the onion and cut it into fine pieces. Also finely chop the celery. Cut the smoked chicken into cubes or strips.

 After about an hour, the split peas begin to fall apart and a green mass is formed. This may take a little longer or shorter. Add the chopped vegetables, potato and chicken to the pea soup. Reserve some chicken for garnish if you like. Let the soup simmer for about half an hour. Season the soup with a little more salt and pepper if desired. Let the soup simmer for another 10 minutes. The soup is often even thicker in texture and even tastier the next day.

  Check out the recipe here tootraditional pea soup

Source: Leukerecepten by leukerecepten-nl.
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