Dutch Pea Stew (Erwtensoep)

How to prepare dutch pea stew (erwtensoep)

1. Cut the bacon into slices, peel and quarter the onion. Put 1 liter of water in a pot and add the bacon, onion, garlic, and bay leaves. Simmer on medium heat for 20-30 minutes.
2. When the bacon is cooked, remove it from the broth, and discard the onion, garlic, and bay leaves.
3. Meanwhile, clean the vegetables and cut the potatoes and celery into cubes, and the leek into rounds. Add these vegetables to the remaining broth and cook for about 20 minutes.
4. Cut the cooked bacon into smaller slices or cubes.
5. When the vegetables are cooked, drain them from the broth. Don't throw away the broth, you should have about one cup left. Mash the vegetables into a puree.
7. Put the puree back in the pot, season with salt, pepper, and paprika, and cook on low to medium heat. Slowly add the broth to the puree, stirring continuously. This takes about 5 minutes.
8. Drain the peas.
   * If using fresh peas, after removing the vegetables from the broth, add the peas to cook, add a little more water and let them boil. Then drain the peas and continue with the recipe normally.
9. Add the peas and bacon pieces to the dish and let it come to a boil.
10. Serve as is or with fried sausages. Enjoy!

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