A Classic Dutch Erwtensoep Recipe

Ingredients:

• 1 pound of split peas
• 1 onion, chopped
• 1 leek, chopped
• 1 celery stalk, chopped
• 2 medium carrots, chopped
• 2 smoked sausages, sliced
• 1 smoked ham hock
• 2 bay leaves
• 1 tablespoon of salt
• 1 teaspoon of freshly ground black pepper
• Water
• Chopped parsley, for garnish

Instructions:

1. Rinse the split peas and soak them overnight in cold water.
2. Drain the peas and put them in a large pot with enough water to cover them.
3. Bring the water to a boil and reduce the heat to low. Skim the foam from the surface and add the ham hock, bay leaves, salt, and pepper.
4. Simmer the soup for 1 hour, stirring occasionally.
5. Add the onion, leek, celery, and carrots to the pot and continue cooking for another hour.
6. Take out the ham hock and remove the meat from the bone. Add the meat and sausage slices to the soup and cook for another 30 minutes.
7. Remove the bay leaves and use an immersion blender to purée the soup until smooth.
8. Adjust the seasoning to taste and garnish with chopped parsley before serving.

Introduction:

Erwtensoep, also known as Dutch split pea soup, is a winter staple in the Netherlands. It’s a thick and hearty soup that’s perfect for cold and dark days. The soup is typically served with rye bread and butter, and it’s also a popular dish during Dutch New Year’s Eve celebrations.

My mom taught me how to make this soup when I was a kid, and it’s been a family recipe ever since. I’ve made a few tweaks to the recipe over the years, but the heart of the soup remains the same.

One tip I have is to use a smoked ham hock to add depth of flavor to the soup. The ham hock is simmered with the split peas and vegetables, and it imparts a rich smoky taste to the soup. You’ll also want to use a good quality smoked sausage, such as kielbasa or chorizo, for added flavor.

Another tip is to purée the soup until it’s smooth. This creates a velvety texture that’s perfect for dipping your bread into. I like to garnish the soup with chopped parsley for a burst of fresh flavor.

This recipe serves a crowd, and it’s perfect for freezing. Just make sure to cool the soup completely before transferring it to a container and freezing it.

I hope you enjoy this classic Dutch erwtensoep recipe as much as my family does!