Cream Dutch pea and ham

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  • Pea: 2 cups
  • The bone of cured ham: 750 gr
  • Water: 2,5 lt
  • Celery: 1
  • Carrot: 1
  • Onion: 1
  • Leek: 3
  • Potatoes: 1
  • Pork sausage: 1
  • Salsa: taste.
  • Rye bread: 1


Leave the peas, soaked in water for a few hours. Lie the bones of ham, peas, drained, water, celery, cut into slices and parsley in a large pan.

Take it to the boil and let it cook on low heat for two hours until the peas are cooked.

Add the leeks cut into thin rings, and potatoes, chopped, leaving bake 30 minutes or until the vegetables if they are tender.

Withdraw the bones of ham, cut the meat into small pieces and threw it in the pan.

Lie outside the bones. Let the soup cool a few minutes, you pass through a belt loop and back-throw it in the pot. Heats as well.

Decorate with a few slices of sausage and a sprig of parsley. Is served with rye bread.

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