Erwtensoep (Dutch Split Pea Soup)
The Netherlands’ winter classic: green split peas simmered until thick enough to stand a spoon in, with smoked sausage and pork.
Method
Rinse the split peas in a sieve under running water until the water runs clear (split peas need no soaking). Put the peas, water, pork and bay leaves in a 3 L pot and bring to the boil over high heat for . As it comes to the boil, skim off the grey foam with a ladle.
Add in this stepDried green split peas 150 gWater 1,100 mlPork belly in one piece, or pork rib chop 150 gBay leaves 1
high heatLower the heat to low heat, add the stock cube, set the lid ajar and simmer for . Split peas love to stick, so scrape the bottom of the pot as you stir every 10 minutes.
Add in this stepStock cube (chicken or vegetable) ½
low heatMeanwhile dice the onion, carrot and celeriac into 1 cm cubes and the potato into 1.5 cm cubes. Slice the leek into 1 cm rings and swish them in cold water to wash out any grit. Add all the vegetables to the pot and simmer over low heat for more, stirring often; if it gets too thick to stir, add a little water.
Add in this stepOnion 1Leek 120 gCarrot 1Celeriac 120 gPotato 150 g
low heatLift out the pork and the bay leaves. Let the pork cool slightly, then cut it into small cubes. Add the smoked sausage whole to the soup, warm it over low heat for , then lift it out and slice it into 1 cm rounds.
Add in this stepSmoked sausage (Dutch rookworst) 140 g
low heatWhisk the soup hard, or use a potato masher, until the peas fall apart completely and the soup is thick. Stir in the pork, the sausage slices and the celery leaves, season with salt and pepper and heat over low heat for . If a spoon stands up in it for a moment, it is just as the Dutch like it.
Add in this stepCelery leaves, chopped 2 tbspSalt to tasteBlack pepper to taste
low heat
Cook's tip
Erwtensoep is famously better the next day. It sets firm as it cools, so add a splash of water when reheating and keep stirring over low heat. The traditional side is rye bread with butter and slices of smoked bacon.
Cooking it at camp
Make it at home, cool it and bring it in a sealed container in the cooler, so all you do at camp is reheat it. Set a heavy pot over a low flame or at the edge of the embers, add a splash of water and stir constantly so the bottom doesn’t burn. Perfect for a cold evening outdoors.