iersebulli (pea stew from luxembourg)
Updated on Jun 23, 2019
Iersebulli or Ierbärsebulli or Ierzebulli is a typical split pea soup from Luxembourg. Since there is no category "Benelux", I used "German" again because it's close to German split pea soup.
prep time
30 Min
cook time
1 Hr
method
Stove Top
yield
3-4 serving(s)
Ingredients
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1/4 celeriac
- 1 leek
- 1-2 tablespoon oil (canola or olive)
- 300 grams green split peas
- 1 1/2 liters water
- 2 bay leaves
- 4 cloves
- 4 allspice grains
- 150 grams smoked lean bacon, whole
- 4 medium potatoes
- 2-3 smoked sausages
- salt, to taste
- pepper, to taste
- parsley, chopped, for serving
How To Make iersebulli (pea stew from luxembourg)
-
Step 1Finely chop onion, slice garlic
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Step 2Peel and dice carrot and celeriac, wash, half and slice leek
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Step 3Sauté onion, carrot, celeriac and leek in the oil until translucent, add garlic and peas, stir briefly and add water
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Step 4Add bacon
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Step 5Place bay leaves, allspice berries, whole cloves in a paper tea bag, tie the bag and add to the soup
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Step 6Let simmer at medium heat for about 30 minutes
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Step 7Peel and dice potatoes, add and let simmr for another 15 minutes
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Step 8Add smoked sausages, reduce temperature slightly so that the sausages don't burst
-
Step 9Let simmer for 10-15 minutes or until sausages are done, remove bacon and sausages, cut into pieces / slices and return to the soup.
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Step 10Season with salt and pepper to taste, remove tea bag with spices and serve with freshly chopped parsley
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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