Erwtensoep – Dutch Pea Soup ๐ฒ
Overview:
Name: Erwtensoep – Dutch Pea Soup
Cook Time: 3 hours
Prep Time: 12 hours
Total Time: 15 hours
Description: This soup is not just a starter but a hearty meal in itself, perfect for the winter season! When properly made, it should be thick enough to slice when cold, as per the Dutch tradition. Traditionally served with pumpernickel bread, this soup also freezes well, making it a convenient option for busy days. While the recipe typically calls for 2 1/2 cups of split peas, for an even thicker consistency, you can opt for 3 1/2 cups.
Recipe Category:
One Dish Meal
Keywords:
Lunch/Snacks, Beans, Dutch, European, Winter, Weeknight, Freezer, Stove Top, Easy
Nutrition Facts:
- Calories: 1385.1
- Fat Content: 67.5g
- Saturated Fat Content: 23.2g
- Cholesterol Content: 186.7mg
- Sodium Content: 807.3mg
- Carbohydrate Content: 111.2g
- Sugar Content: 15.5g
- Fiber Content: 44.8g
- Protein Content: 84.8g
Ingredients:
| Ingredients | Quantities |
|---|---|
| Water | 3 1/2 cups |
| Bacon | 3 slices |
| Leeks | 1 |
| Celeriac | 1/2 |
| Celery | 2 stalks |
| Sausage | 1 |
| Bouillon cube | 1 |
| Celery leaves | To taste |
| Fresh parsley leaves | To taste |
Recipe Instructions:
-
Prepare Split Peas: Wash the split peas thoroughly and soak them overnight in the specified amount of water.
-
Simmer with Meat: The next day, in a large pot, bring the soaked split peas to a boil along with the spareribs and bacon. Allow it to simmer over very low heat for approximately 1 1/2 hours, stirring occasionally to prevent sticking.
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Add Vegetables: After the initial simmering, add in the chopped leeks and celeriac. Continue to cook for another hour or until the soup thickens, ensuring to keep the lid off to allow for evaporation and thickening.
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Remove Meat: Once the soup reaches the desired thickness, carefully lift out the spareribs from the pot. Remove the meat from the bones and shred it. Return the shredded meat back into the soup, discarding any bones or excess fat.
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Add Sausage: Slice the sausage and add it to the soup. Let it warm through.
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Season to Taste: Season the soup according to your preference. You may choose to add bouillon cube(s) for extra flavor.
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Garnish and Serve: Just before serving, add the chopped celery leaves and fresh parsley leaves to the soup as a garnish.
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Enjoy: Serve the Dutch Pea Soup hot with a side of pumpernickel bread for a comforting and satisfying meal!
Additional Notes:
- Optional Variation: If desired, you can enhance the flavor and nutritional value of the soup by adding chopped carrots along with the other vegetables.
- No Overnight Soaking: To save time, you can make the soup without soaking the split peas overnight. Simply rinse them thoroughly before cooking.
- Freezing Tip: This soup freezes exceptionally well, making it a convenient option for meal prep. Simply store in airtight containers and freeze for up to several months. Thaw and reheat as needed.
- Thickening Tip: For a thicker consistency reminiscent of the true Dutch version, consider using 3 1/2 cups of split peas instead of the standard 2 1/2 cups. Adjust the cooking time and liquid accordingly to achieve the desired thickness.
Prepare to indulge in the rich flavors and hearty goodness of this classic Dutch Pea Soup, perfect for warming up on chilly winter days! ๐ฅฃ
