A Delicious and Easy Erwtensoep Recipe

Introduction

Are you looking for a comforting and filling soup to warm you up on a cold day? Look no further than erwtensoep, the traditional Dutch split pea soup. Made with simple ingredients and hearty vegetables, this soup is easy to make and delicious to eat. Plus, it’s packed with protein and fiber, making it a nutritious meal that will keep you feeling satisfied for hours. In this article, I’ll share my favorite erwtensoep recipe and give you some cool tips and tricks to make it even better.

Ingredients

• 1 pound dried split peas
• 2 stalks of celery, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 4 cups of water
• 4 cups of chicken or vegetable stock
• 1 smoked sausage, sliced (optional)
• 1 bay leaf
• 1 tsp. of thyme
• Salt and pepper to taste
• Rye bread and butter for serving

Instructions

1. Wash and rinse the split peas in a strainer.
2. In a large pot, bring the water and chicken or vegetable stock to a boil.
3. Add the split peas, celery, carrots, onion, bay leaf, and thyme to the pot.
4. Reduce the heat to low and simmer the soup for about 1 hour, stirring occasionally. Skim off any foam that forms on the surface of the soup.
5. If using smoked sausage, add it to the pot and simmer for an additional 15-20 minutes.
6. Remove the bay leaf and discard.
7. Season with salt and pepper to taste.
8. Let the soup cool for a few minutes before serving.
9. Toast slices of rye bread and serve with butter on the side.

Cool Tricks and Facts

One cool trick for making this soup even better is to use homemade chicken or vegetable stock. Simply save your chicken or vegetable scraps (like onion peels, celery leaves, and carrot tops) in a freezer bag until you have enough to make a stock. Boil the scraps in water for several hours, strain out the solids, and refrigerate the liquid. You’ll have a flavorful and nutritious stock to use in all your soups and stews.

Did you know that erwtensoep is traditionally served with rookworst, a Dutch smoked sausage? If you can’t find rookworst at your local grocery store, try using kielbasa or another type of smoked sausage instead.

For a vegetarian version of this soup, simply omit the sausage and use vegetable stock instead of chicken stock.

Erwtensoep is even better the next day, so don’t be afraid to make a big batch and save some for leftovers. It also freezes well, so you can have homemade soup on hand whenever you need a quick and easy meal.