| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Soups, Low-cal |
2 |
Servings |
INGREDIENTS
| 2 |
oz |
Canadian-style bacon |
| 2 |
c |
Water, divided |
| 1 1/2 |
oz |
Green split peas, sorted and rinsed |
| 6 |
oz |
Pared potatoes, diced |
| 1/2 |
c |
Chopped leeks |
| 1/2 |
c |
Celeriac, pared and diced |
| 2 |
tb |
Celery leaves |
| 4 |
oz |
"precooked" kielbasa, 1/4-inch thick rounds |
| 1/8 |
ts |
Summer savory leaves |
|
|
Pepper to taste |
INSTRUCTIONS
Cut bacon into small pieces and set aside. Bring 1 cup water to a boil in
2-quart saucepan; add dry peas and boil for 3 minutes. Remove from heat,
cover and let stand for 1 hour. Add remaining water and the bacon to
saucepan and bring to a boil. Reduce heat, partially cover, and let simmer
for 1 hour. Add potatoes, leeks, celeriac and celery leaves; cook until
vegetables are tender, about 30 minutes. Add kielbasa, savory and pepper;
cook until sausage is heated through. Serve hot.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Posted to MM-Recipes Digest V4 #5 by ahein@xs4all.nl (Anton Hein) on Jan
23, 1999
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