Cuisine: Dutch / Holland / Netherlands
Erwtensoep is a Dutch winter classic and traditional recipe that offers enough strength to keep us going.
Cooking time: 50 min
You need: a pot
- 500 grams (@1 Lb) green split peas
- 1 Lt (34 fl oz) water
- 1 carrot, peeled
- 1 small potato, peeled
- 2 ribs of celery
- 1 small onion
- 1 bay leaf
- 1 small smoked ham hock, or ham bone or sausage
- Salt and pepper
- Rinse and wash the split peas, and add them with the water to a pot.
- Chop the vegetables and add them to the water.
- Add the bay leaf.
- Add the smoked meat.
- Add salt and pepper.
- Bring to a boil and simmer in low fire for about 40 minutes.
- When the peas are soft, remove the bay leaf and stir the soup several times. You want the peas to dissolve and made creamy.
- Now, take the meat out of the soup.
- Cut the meat off the bone and stir it back in the soup. If you’re using sausage, now it’s the time to add it to the mix.
- Taste for salt and pepper and adust accordingly.
Notes on the Dutch Green Split Pea Soup
- Traditionally it is served with a slice of dark rye bread.
- Using a beef sausage makes the recipe Halal or Kosher.
- This is a better-next-day recipe – as with all stews, really. When reheating, remember that the soup is thick and it might scorch in the pan. Add a bit of water if that’s the case.