Erwtensoep (Dutch Split Pea Soup) - Professioneel Recept | Galivora
Nederlands

Erwtensoep (Dutch Split Pea Soup)

Brasserie De Gouden Lepel

Ingredients

6 s
  • 500 g dried split peas, rinsed
  • 200 g pork belly or 1 pork trotter
  • 2 L water or light chicken stock
  • 2 potatoes diced, 3 carrots diced, 1 celeriac diced
  • 2 leeks sliced, 3 celery stalks sliced, 1 large onion diced
  • 2 rookworst (Dutch smoked sausages), sliced
  • Salt and freshly ground black pepper
  • Thin sliced rye bread (roggebrood) to serve

Preparation

  1. Place split peas, pork belly, and water in a large pot. Bring to a boil; skim foam. Reduce to a low simmer; cook uncovered 60 minutes.
  2. Remove pork; shred any meat and return to pot. Discard bones and fat.
  3. Add all vegetables. Simmer 40-50 minutes, stirring occasionally, until very soft and soup has thickened significantly.
  4. Partially purée with a stick blender - leave some texture. Season generously.
  5. Add rookworst; simmer 10 more minutes.
  6. The soup is best the next day when it thickens further. Reheat gently, adding water to loosen.
  7. Serve in deep bowls with thick slices of roggebrood spread with butter.
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