How to make the perfect erwtensoep

Ingredients:

• 500g split peas
• 1 smoked sausage
• 2 potatoes, cubed
• 2 carrots, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cloves of garlic, minced
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• 1.5 litres of water or vegetable broth

Instructions:

1. Wash the split peas and soak them overnight in plenty of water.
2. The next day, drain and rinse the peas and add them to a large pot with the water or vegetable broth. Add the smoked sausage and bay leaf and bring to a boil.
3. Simmer the soup for about 1 hour, until the peas are soft and have started to dissolve, stirring occasionally.
4. Remove the sausage and set it aside to cool.
5. Add the potatoes, carrots, onion, celery and garlic to the soup and simmer for another 30-40 minutes, until the vegetables are soft and the soup is thick and creamy.
6. Remove the bay leaf and use an immersion blender or transfer the soup to a blender and blend until smooth.
7. Cut the smoked sausage into slices and add them back to the soup. Season with salt and pepper to taste.
8. Serve hot with a slice of bread or rye bread.

The Perfect Erwtensoep: Introduction and Tricks

Erwtensoep, or Dutch pea soup, is a hearty and delicious winter soup that is full of healthy and flavourful ingredients. It’s a traditional dish in the Netherlands, and it’s enjoyed as a main course or served as a hearty lunch or dinner.

Making the perfect erwtensoep can take some practice, but with a few tricks, you can make an amazing soup that will warm your body and soul. Here are some tips to help you create the perfect erwtensoep:

Soak the split peas overnight:

Soaking the peas overnight will soften them and make them cook faster. The peas will also absorb the water and become more flavoursome. I recommend soaking the peas for at least 8 hours before cooking.

Use a smoked sausage:

Using a smoked sausage, like kielbasa or chorizo, will add a smoky flavour to the soup that complements the earthy taste of the split peas. Fry the sausage before adding it to the soup to give it a crispy texture.

Blend the soup:

To achieve the perfect texture, blend the soup until it’s creamy and smooth. Use an immersion blender or a blender to get the right consistency.

Add rye bread:

Rye bread is a popular accompaniment to erwtensoep. It’s usually sliced and served with butter to dip in the soup. Rye bread is also great for soaking up the extra juices left in your bowl.

Making the perfect erwtensoep takes some time and effort, but the result is worth it. This soup is comforting, healthy, and delicious, and it will make your winter days warmer and cozier. So, gather your ingredients, follow the instructions, and enjoy this flavourful Dutch dish.