Cook book

Pea Soup (Erwten soep)

Ertwensoep (also known as snert) is a typical Dutch winter meal. This recipe makes a pretty thick meal of a soup, but that's how it should be. In fact, the Dutch believe that erwtensoep should be so thick that you can stand a spoon upright in it.

Dish Summary

Preparation

Soak the washed peas or split peas at least 12 hours in 1.5 liters of cold water. Add the shoulder chop to the peas in the soaking water together with bay leaves and salt and bring to a boil. Let the mixture simmer in a closed pan, occasional stirring for about 1.5 hours. Any foam can be removed with a slotted spoon or scoop. While the peas simmer, cut the leek into rings and the celeriac and potatoes into cubes. Add it to the soup and let it cook for another 0.5 hour. In the meantime cook the sausage in its inner packaging for 20 minutes in a pan of hot but not boiling water. Once the pea soup is cooked remove the shoulder chop, cut into small cubes and toss it back into the soup. Cut the sausage into slices and add them to the soup as well. Stir the parsley through and bring the soup to taste with salt and pepper

Serves 4

Ingredients

· 400 g split peas or dried peas

· 1 large shoulder chops

· 2 leeks

· 1 small celery

· 1 large potato

· 1 “German” smoked sausage or wieners

· 1 bunch parsley

· 2 bay leaves

· 2 teaspoons salt

· pepper

12 hours preparation + 2.5 hours cooking

Serving Suggestions

 

Serve with Zeelandic bacon on rye bread