(Recipe) Dutch Split Pea Soup with Rye Bread

Thick and hearty Erwtensoep is a savoury delight. This smoky bowl of Dutch-style split pea soup is so comforting, just like a warm hug from Grandma on a cold winter’s day. It’s also the perfect soup base for making Pie Floaters for dinner!

(Recipe) Dutch Style Split Pea Soup

 

Prep Time: 15 mins
Cook Time: 1 hour 30 minutes

The smoky aroma fills the kitchen, instantly warming and welcoming anyone who steps over the threshold. A slightly different take on the English version of Pea and Ham Soup, we love the use of celeriac and a clove-studded onion in the Dutch version.

There’s also nothing better than mopping up a bowl of this one pot soup with a crusty piece of bread dripping with butter. Yum!

Ingredients

  • 2 cups green split peas
  • 2 bacon bones smoked
  • 2 bacon rashers diced
  • 2.25 ltr cold water (aka 9 cups)
  • 1 onion whole, stuffed with 10 cloves
  • 2 leek chopped
  • 2 carrots chopped
  • ½ celeriac peeled, diced into 1 cm pieces or sub with potato
  • 1 pork chop
  • 2 tsp beef stock
  • black pepper

Instructions

  • Note: Start with a big pot because you’re gonna need it! Pour the green split peas straight into the empty pot, then add the bacon bones, bacon pieces, pork chop, pepper, beef stock, and clove-studded onion. Pour in the water and fire up the stove to a medium-high heat.
  • Bring to the boil then simmer for 45 minutes, stirring occasionally. Scoop off any broth foam that appears. Remove the pork chop and slice the meat off the bones – we’ll be adding the meat back in later.
  • Add all the chopped veggies (leeks, carrots and celeriac) and give everything a good stir. Cook over a medium heat for 30 minutes until soft and delicious. Stir occasionally to avoid the vegetables sticking to the bottom.
    2 leek, 2 carrots, ½ celeriac
  • At the “15 minutes-to-go” mark remove the bacon bones and the clove-studded onion. Discard the bones. Remove the cloves from the onion and discard the cloves, then chop the onion. Add the chopped onion and pork back into the soup.
  • Now you’ve got a big choice friends. To blend – or not to blend? To blend, use a stick blender, regular blender or food processor and blend the soup in batches til you’re happy with the consistency. Or you can easily leave it chunky! We won’t judge. Your final soup/stew should be thick enough for a spoon to stand upright.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses cookies to offer you a better browsing experience. By browsing this website, you agree to our use of cookies.