Erwtensoep - Dutch split pea soup

[Chufi]

Erwtensoep - Dutch split pea soup

This is my family recipe for the famous Dutch split pea soup. It makes a very large pot of soup, but it freezes very well.

• 500 g green split peas
  
• 3 carrots
  
• 1 small celeriac
  
• 3 leeks
  
• 3 potatoes
  
• 2 large onions
  
• 1 kg pork ribs
  
• 200 g piece of salt pork
  
• 4 bayleaves
  
• 4 l water
  
• 2 smoked pork sausages
  
• celery leaves or parsley
  

Wash the peas and put into a large pot that will easily hold all ingredients + 4 liters of water.

Dice and slice all the vegetables into fairly small pieces.

Put the vegetables, the pork (except the sausages), the bayleaves and the water in the pot.

Bring to a simmer and simmer very very slowly for about 4 hours. A little longer won't hurt.

Taste for salt and pepper.

Leave to cool a little, take the meat of the bones and put the meat back into the soup.

Now it's best to leave it until the next day for the flavors to develop but you could eat it right away. Slice the sausages and heat them in the soup. Serve in bowls with a little chopped celery or parsley sprinkled on top.

(Serve with black rye bread spread with mustard, if possible with katenspek, a dutch bacon that has been salted, boiled, smoked and grilled)

from the Dutch Cooking thread

Keywords: Easy, Main Dish, Soup

( RG1454 )