The History of Erwtensoep: Traditional Dutch Pea Soup Recipe
Erwtensoep, or traditional Dutch pea soup, is a hearty, satisfying dish with a fascinating history. This savory soup is made with split peas, vegetables, and meat, and it has been a staple in the Netherlands for centuries. Not only is this soup delicious and easy to make, but it also has some interesting historical significance. Here, you will learn more about the history of erwtensoep, as well as the recipe and ingredients used to make this classic Dutch dish.
Ingredients list (serves 6):
- 1 lb of smoked pork shank or bacon
- 1 lb of smoked sausage
- 1 lb of yellow split peas
- 1 large onion, chopped
- 3 stalks of celery, chopped
- 3 leeks, chopped
- 3 carrots, chopped
- 5 cups of water
- 1 bay leaf
- 1 tsp of dried thyme
- Salt and pepper, to taste
- Soak the yellow split peas in water overnight.
- Place the smoked pork shank or bacon in a large pot of water and bring to a boil. Skim all foam off the top and discard. Reduce heat to a simmer and let cook for 45 minutes.
- Add the chopped onion, celery, leeks, and carrots to the pot and continue cooking for an additional 30 minutes.
- Remove the pork shank or bacon from the pot and set aside to cool. Remove the bay leaf.
- Add the soaked split peas to the soup and continue cooking for an additional 1 hour, or until the peas have broken down and the soup has thickened.
- Cut the smoked sausage into slices and add it to the soup. Cook for an additional 10 minutes.
- Remove the meat from the pork shank or bacon and cut it into small pieces. Add the meat to the soup and cook for an additional 5 minutes.
- Season the soup with salt, pepper, and dried thyme to taste.
- Serve hot with bread and butter, cheese, and pickles for a traditional Dutch meal.
A Long Personal Introduction with Cool Facts and Tricks About the Recipe:
I have always loved traditional Dutch cuisine, and erwtensoep is one of my all-time favorite dishes. There is something so comforting and satisfying about a warm bowl of this creamy, rich soup. Plus, it is relatively easy to make, which is always a plus in my book.
Erwtensoep has been around for centuries, and it has a long and interesting history. In fact, it was traditionally eaten by Dutch sailors on long sea voyages, as it kept well and was packed with nutrients. The soup was also popular among peasants and farmers, as it was a hearty, inexpensive meal that could be made with whatever ingredients were readily available. Over time, erwtensoep became a beloved national dish in the Netherlands, and it is still enjoyed by many people today.
One of the things that makes this soup so special is its unique texture. The yellow split peas break down as they cook, creating a thick, creamy base for the other ingredients. I like to soak the peas overnight before cooking them, as this helps to soften them and ensures that they will cook evenly.
To give the soup its distinctive smoky flavor, I usually use a combination of smoked pork shank or bacon and smoked sausage. The pork shank or bacon also adds extra richness and depth to the soup, while the sausage provides a nice contrast with its slightly chewy texture. I prefer to cut the sausage into thin slices and add it to the soup toward the end of the cooking process. This helps to ensure that it doesn’t get too mushy or overcooked.
Another key ingredient in erwtensoep is the vegetables. I typically use a combination of onion, celery, leeks, and carrots, but you could also experiment with other veggies if you like. The key is to chop them relatively small so that they cook quickly and distribute evenly throughout the soup.
I hope that you will enjoy this delicious, classic Dutch recipe as much as I do. With a little patience and a few key ingredients, you can create a hearty, satisfying soup that is perfect for any occasion.