Soup
Erwtensoep (Dutch split pea soup)
- Preparation time
- 2 h 30
- Servings
- serves 6
Ingredients
serves 6
- Split peas — to buy500 g
- Bacon bits — to buy200 g
- Onion — to buy1
- Celery stalk — to buy2 branches
- Leek — to buy1
- Carrot — to buy2
- Sausage — to buy2
Preparation
Rinse the split peas in cold water; this variety doesn't need pre-soaking.
In a large pot, combine the split peas, smoked bacon and water, bring to a boil then simmer covered for 1h30, skimming occasionally.
Add the diced onion, celery, leek and carrots, and continue cooking for 45 minutes, until the peas have completely broken down.
Remove the bacon, cut it into small pieces and return it to the soup.
Partially blend the soup with an immersion blender to get a thick texture while keeping some vegetable chunks.
Add the sliced smoked sausage and heat through for another 10 minutes.
Taste and adjust the seasoning: the soup should be so thick a spoon stands up in it.
Serve very hot with rye bread.