Erwtensoep (Dutch split pea soup)
The Dutch winter soup, so thick a spoon should stand up in it: split peas, pork, celeriac and leek, finished with slices of smoked sausage.
- 170 min20 prep · 150 cook
- EasyDifficulty
- 540 kcalper serving
Ingredients
- Dried green split peas500 g
- Water2 l
- Pork ribs500 g
- Celeriac300 g
- Leeks2
- Carrots2
- Onion1
- Smoked sausage (rookworst)1
- Chopped celery leaves3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Rinse the split peas and put them in a large pot with the water and the pork ribs. Bring to the boil and skim.
- 2
Simmer gently, stirring now and then so the peas don’t stick.
- 3
Lift out the ribs. Add the diced celeriac, carrots, onion and sliced leeks and simmer until the peas have broken down.
- 4
Take the meat off the ribs and return it to the pot. Add the whole sausage and heat it through.
- 5
Slice the sausage, stir in the celery leaves and season. Serve very thick, ideally the next day.
Tips and questions
- Do I need to soak split peas?
- No, split peas cook without soaking. Just rinse them well and stir often so they don’t catch on the bottom.
- Why is it better the next day?
- It thickens as it cools and the flavours blend. Reheat slowly, adding a little water if it’s too stiff.
- Can I freeze erwtensoep?
- Yes, it freezes very well for up to 3 months. Add the sausage fresh when you reheat it if you can.
Enjoy your meal!
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