Erwtensoep - Dutch Pea Soup
This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.
- Ready In:
- 3 1⁄2 cups dried split green peas or 1 1/2 lbs dried split green peas
- 3 liters water
- 1 lb spareribs
- 1⁄2 lb bacon, one thick slice, cubed
- 2 leeks, washed and chopped, also use the green part
- 1 medium celeriac, diced (celery root or bulb) or 3 cups of chopped celery (but the flavor will be weaker)
- 1 smoked dutch sausage or 3 -4 thick frankfurters, left whole or cut up in slices
- salt and pepper
- 1 -2 bouillon cube (optional)
- chopped celery leaves
- fresh parsley leaves
- Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
- Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.
MY PRIVATE NOTES
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This recipe a little incorrect. We dont use the sparerib in the Erwtensoep. Better with pork joint. Good Erwtensoep take 2 days for making. And thick. Very very thick. Here http://www.coquinaria.nl/recepten/bouillons/erwtensoep.htm. If comprehension of the dutch or can convert for very very good Erwtensoep.