Purple Podded Peas? Why not?

This Dutch heirloom is a favorite in Europe for making tasty pea soup. The flowers are bright and the pods are purple, very pretty in the garden. Pick them early for some jazzy snow peas (very showy in salads), or use the mature peas for tasty soup. They have a rich creamy flavor. (Recipe below!)

Kids love crazy vegetables and will eat these right off the vine.

This unusual heirloom dates back hundreds of years in Europe, and is quite popular in Northern Europe and Canada. It does especially well in cool climates. 60-80 days.

15 seeds non GMO.

1 & 1/4 Cup
Dried Split Peas

1/4 cup cooled, chopped, Thick-Cut Bacon

1 Pork chop

1 Cube stock (vegetable or chicken )

2 Celery Sticks chopped

3 Carrots chopped

1 Large Potato peeled and chopped

1 Small Onion chopped

1 Small Leek thinly sliced

1/4 cup Celeriac chopped

Salt And Pepper to taste

add 1 handful celery leaves thinly chopped

1/2 cup smoked sausage cubed

1/2 cup Rookworst if you can find it, otherwise a full cup of smoked sausage.

Directions

Place the split peas, crumbled stock cube, bacon and whole pork chop in a large stock pot together with 6 cupsl cold water and bring to the boil.

Skim off any froth forming on top as the pot starts to boil. Once boiling gently, put the lid on the pot and leave to simmer for about 45 minutes, stirring occasionally.

Remove the pork chop, remove the bone and thinly slice the meat. Set aside for later.

Add all the vegetables to the boiling broth and leave to cook for another 30 minutes.

If the vegetables start to catch on the bottom of the pot you can always add a little extra water.

After the mixture has boiled for 15 minutes, add the smoked sausage.

When the vegetables are tender, remove the bacon and smoked sausage with the tongs.

Puree the remaining soup with an immersion blender until it is as chunky or smooth as you like.

Check for seasoning and add salt and pepper as needed.

Add the meat back to the soup and reheat.

Serve the soup hot, garnished with the extra slices of smoked sausage and chopped celery leaf.

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