For ➍500 g dried peas, soaked
1 knuckle of ham (jambonneau)
250 g smoked bacon
4 leeks
4 onions
1 tbs lard (or butter)
1 stalk of celery
thyme
bay leaves
2.5 l water
pepper
8 slices of bread
Cut onions in rings. Heat lard, add onions and make them sweat.
Add celery, bacon, the white of 4 leeks, the knuckle of ham and peas.
Add 2,5 liters of water, thyme, bay-leaves and pepper. Bring to a boil. Keep cooking for 90 m.
During cooking, cube the crumb of 8 slices of bread. Fry them in butter.
Put crumbs on kitchen paper to degrease.
Remove bacon and the knuckle of ham, as well as thyme and the bay-leaves from the stew. Cube the meat in large pieces.
Mix the soup roughly. Add the meat. Add croutons when serving.
Serve with rye bread.
Add celery, bacon, the white of 4 leeks, the knuckle of ham and peas.
Add 2,5 liters of water, thyme, bay-leaves and pepper. Bring to a boil. Keep cooking for 90 m.
During cooking, cube the crumb of 8 slices of bread. Fry them in butter.
Put crumbs on kitchen paper to degrease.
Remove bacon and the knuckle of ham, as well as thyme and the bay-leaves from the stew. Cube the meat in large pieces.
Mix the soup roughly. Add the meat. Add croutons when serving.
Serve with rye bread.
The Belgian Ardennes are part of a larger region, covering the North East of France and Luxemburg, with beautiful scenery and rustic food. The Ourthe valley is one of its highlights.
