ErwtensoepDutch Split Pea Soup
A thick Dutch split pea soup simmered until rich and velvety with pork, smoked sausage, and winter vegetables. It is a deeply comforting cold-weather dish that is often hearty enough to serve as a full meal.
Prep
25m
Cook
2h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gSplit Peas (rinsed)
- 600gPork Ribs
- 300gRookworst Sausage
- 150gOnion (finely chopped)
- 150gLeek (sliced)
- 200gCarrot (diced)
- 120gCelery (sliced)
- 300gPotato (peeled and diced)
- 2pcsBay Leaf
- 2gBlack Pepper
- 10gSalt
- 2.5lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the water, pork ribs, split peas, and bay leaves in a large pot and bring to a boil at 100°C (212°F). Skim off any foam that rises to the surface.
- 02
Lower the heat to a gentle simmer around 95°C (205°F), partially cover, and cook until the split peas start to soften and the pork begins to turn tender.
- 03
Stir in the onion, leek, carrot, celery, potato, salt, and black pepper. Simmer gently, stirring from time to time, until the peas have broken down and the soup is thick.
- 04
Lift out the pork ribs. Remove the meat from the bones, shred it into bite-size pieces, and return the meat to the pot.
- 05
Warm the rookworst sausage in the soup during the last few minutes over low heat, keeping the soup below a boil at about 80°C (176°F).
- 06
Remove the bay leaves, taste, and adjust the seasoning with more salt or black pepper if needed. Slice the sausage and serve the soup hot.
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