Dutch Split Pea Soup Food

ERWTENSOEP DUTCH SPLIT PEA SOUP (SNERT)

Steps:

• Wash the split pea with clear water.
• Pour water in a large pot with split pea, shallot, garlic, celery, herbes de Provence and ham.
• Add a tsp of salt.
• Heat on medium heat for 1h.
• At the leek and cook for 20 more minutes.
• Remove the ham.
• Use a hand blender to mix the soup.
• Dice the ham.
• Add the carrot and diced ham, a teaspoon of black pepper grounded in the soup and cook for 20 minutes on low heat.
• Serve in a bowl and add chopped parsley on the top.

SNERT (SPLIT PEA SOUP)

Steps:

• Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
• Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
• Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
• Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.

SPLIT PEA SOUP WITH HAM

Steps:

• Place all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, 1-1/4 to 1-1/2 hours or until peas and vegetables are tender, stirring occasionally.

ERWTENSOEP - DUTCH PEA SOUP

Steps:

• Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
• Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

SPLIT PEA SOUP RECIPE

Steps:

• Soak the split peas in plenty of cold water for at least 3 hours in a large and high pan.
• Then drain the peas, add them (back) to the pan together with the peeled garlic cloves, the bay leaves, the fresh rosemary and the cloves.
• Pour in the water and add the cubes of chicken or vegetable bouillon. Season with a generous amount of freshly ground black pepper and a pinch of nutmeg.
• Stir the ingredients and place the pan over high heat. Bring the ingredients to a good boil. Don't put a lid on the pan just yet. Keep an eye on it during the first 10 minutes and skim off the grayish starch foam that settles on top. Then cover the pan with a lid, turn the heat a little lower and cook the split peas for about 50 minutes to one hour. In the end the split peas should be very tender, look mushy and fall apart.
• Remove the bay leaves and what remains of the rosemary sprig. Add the unsalted butter to the soup. Then mix or blend the mushy cooked peas into a silky soup.
• Add extra water if you think the soup is too thick. Check the seasoning and add extra pepper and salt to taste if necessary. Slice the bologna sausage up into bite-size bits and add it to the pea soup. Let the pea soup rest for another 15 minutes. Then scoop the pea soup into large bowls. Serve piping hot with some toasted bread.

DUTCH SPLIT PEA SOUP (ERWTENSOEP OR SNERT)

Steps:

• Place the split peas, crumbled stock cube, bacon and whole pork chop in a large stock pot together with 1.75 l of cold water and bring to the boil. Skim off any froth forming on top as the pot starts to boil. Once boiling gently, put the lid on the pot and leave to simmer for about 45 minutes, stirring occasionally.
• Remove the pork chop, remove the bone and thinly slice the meat. Set aside for later.
• Add all the vegetables to the boiling broth and leave to cook for another 30 minutes. If the vegetables start to catch on the bottom of the pot you can always add a little extra water.
• After the mixture has boiled for 15 minutes, add the smoked sausage. When the vegetables are tender, remove the bacon and smoked sausage with the tongs. Puree the remaining soup with an immersion blender until it is as chunky or smooth as you like. Check for seasoning and add salt and pepper as needed.
• Add the meat back to the soup and reheat. Serve the soup hot, garnished with the extra slices of smoked sausage and chopped celery leaf.

DUTCH SPLIT PEA SOUP- ARUBAN STYLE

Steps:

• 1. Add olive oil to large soup pot. Sautee onion, carrots, garlic and celery until celery tender about 5 minutes
• 2. Add water,bay leaf, Smoked butt and peas
• 3. Simmer covered for 3 hours. Stirring occasionally
• 4. Take out smoked butt and remove fatty areas, cut into pieces, or just pull apart and return to pot. Add Turkey Sausage and continue cooking uncovered for 1-2 hours. Continue stirring occasionally.
• 5. Serve with a crusty bread for a satisfying dinner.

TRADITIONAL DUTCH PEA SOUP

Steps:

• Rinse peas, remove bad ones and soak in 2L water with salt for 12 hours.
• Bring the peas with the soaking water to the boil and simmer for about 2 hours until tender and cooked. Add the bacon and pork trotter after 1 hour.
• After the 2 hours, take out the meat and pour of the cooking liquid. Use a masher to mash the peas, I prefer them fine but you can also leave some chunks.
• Pour the cooking liquid back and put the meat back in. Also add in the potatoes, celeriac, leeks and celery.
• Season with salt and pepper, and add some more water if the soup is too thick.
• While stirring, bring soup back to a simmer and cook until vegetables are tender.
• Meanwhile heat the smoked sausage (follow instructions on packaging) and slice.
• Take out the bacon and slice. The sausage and bacon can be served on the side, or can be put back in the soup.
• Take out the pork trotter, serve on the side, or slice off the meat and put back in the soup.
• If preparing in advance: refrigerate everything and prepare smoked sausage when serving.
• Serve in big bowls with slices of rye bread, that can be topped with the bacon or the sausage, and some mustard.

DUTCH SNERT (SPLIT PEA SOUP)

Steps:

• In a non-reactive, large heavy stainless steel stockpot over medium heat, combine the split peas, 3 quarts cold water, the pig's knuckle or 2 pig's feet, bacon, leek greens, onion, and the chunked carrot. Cut half of the celeriac into large chunks and add along with the bouquet garni. Bring to a boil over medium high heat. Reduce the heat, partially cover, and simmer, stirring occasionally, until the peas are very soft, about 2 hours.
• Remove the pig's knuckle; set aside to cool. Remove and discard the bouquet garni. Puree the remaining contents of the pot in batches in a food mill or processor until smooth. Return to the pot.
• Cut the meat from the pig's knuckle and add to the pot along with the white part of the leek, the chopped carrot, and the celery. Finely chop the remaining celeriac and add it to the pot. Simmer, stirring occasionally, until all of the vegetables are soft, about 30 minutes.
• Stir in the kielbasa and cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve hot in soup bowls, with the chopped parsley on top. Serves 6 to 8.
• New York Cookbook.

ERWTENSOEP - DUTCH SPLIT PEA SOUP

Steps:

• In a strainer, rinse the split peas very well, until the water runs clear.
• Add the split peas to a large, heavy bottomed pot. Stir in the water. Bring to a boil, cover, turn down the heat to medium-low, and simmer for 1 hour.
• Uncover and stir in the carrots, celery, onion, leeks, potatoes, parsley, and vegetable bullion cubes. Cook for about 20 minutes, until the vegetables are tender.
• Stir in the sausage.
• Cook and refrigerate over night. Reheat and check for seasoning, adding salt and pepper if necessary. Serve with warm buttered bread.

DUTCH SPLIT PEA SOUP

Steps:

• Cut off and discard tough green tops, outer leaves, and root ends from the leeks.
• Split leeks lengthwise and rinse well; slice thinly and set aside.
• In a 5 or 6 quart pan over medium-high heat, stir bacon often until brown.
• Transfer bacon with slotted spoon to paper towels, set aside.
• Discard all but 2 Tablespoons fat from pan.
• Add leeks, celery, onion, and chopped parsley to the pan.
• Stir often over medium heat until vegetables are limp, about 15 minutes.
• Return bacon to pan with split peas, broth and 1 quart water.
• Bring to a boil over high heat.
• Cover and simmer until peas are mostly dissolved, about 1-1/2 hours; stir occasionally.
• Add kielbasa.
• Stir often until sausage is hot, about 10 minutes.
• NOTES : I sometimes use lean ham instead of bacon.

SNERT (DUTCH SPLIT PEA SOUP)

Steps:

• Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
• Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
• Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
• Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
• Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
• Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

DUTCH SPLIT PEA SOUP

Steps:

• Wash and sort peas.
• Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
• Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
• Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
• Remove the onion and bay leaf.
• Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
• (I like to leave a little bit not pureed for texture).
• Add potatoes, ham, sausage.
• leek and celery.
• Simmer uncovered about 25-35 minutes, or until potatoes are tender.
• Taste for seasoning and garnish soup with chopped parsley before serving.

DUTCH SPLIT PEA SOUP (SNERT)

Steps:

• Add water, peas, bay leaf, bacon and pork shop into a large pot and bring everything to a boil.
• When it starts to boil, remove the foam with a slotted spoon. Reduce the heat to medium-low and cook for 50 minutes until pork chop is cooked.
• Remove pork chop from the soup and add the remaining vegetables: potatoes, onion, celery, celeriac, carrot and leek.
• Add 1/2 teaspoon salt and 1/4 teaspoon of pepper.
• Cook soup for 50 more minutes or until peas are completely cooked and soup has thickened significantly.
• At the same time shred the meat from the pork chop and remove the bone.
• Add shredded meat along with chopped Kielbasa into the soup and cook for another 10 minutes.
• Check for salt and pepper and add some more if needed.
• Serve immediately and sprinkle fresh parsley into each bowl.
• Enjoy!

SLOW COOKER ERWTENSOEP (DUTCH SPLIT PEA SOUP)

Steps:

• Add the split peas, bacon, ham, potato, celery, leeks, carrots, onion, celery root, chicken stock, and water to the slow cooker. Cook on high for 4 hours.
• Add the kielbasa during the last 30 minutes.
• Remove the lid and stir. Allow the soup to sit for 20 minutes before serving.

TRADITIONAL DUTCH SPLIT PEA SOUP (SNERT)

Steps:

• Gather the ingredients.
• In a large soup pot , bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover, and let cook for 45 minutes, stirring occasionally, and skimming off any foam that rises to the top.
• Remove the pork chop, debone, and thinly slice the meat. Set aside.
• Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
• Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside.
• If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
• Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

SPLIT PEA SOUP

Steps:

• Soak peas overnight in cold water. Then drain the peas.
• Place Dutch oven on medium heat. Add the hambone and heat it for a couple minutes.
• Add peas to the Dutch oven and pour in chicken broth until peas are covered. (It's alright if the hambone sticks out of the broth a bit.)
• Bring the peas to a boil, then reduce heat to simmer.
• Add seasoning and cook peas until they soften, anywhere from 1-3 hours, stirring occasionally.
• Carefully remove the hambone from the peas. Cut off small pieces of ham (if there is any) and add them back to the peas.
• Add vegetables to the pot and cook until the vegetables are done.
• Serve hot with bread or a sandwich. Refrigerate or freeze leftovers.

DUTCH SPLIT PEA SOUP

Steps:

• 1. Put water and peas in a stockpot or dutch oven. Chop the vegetables and add them to the water and add the bay leaf. Add the meat.
• 2. Bring to a boil and simmer for about 40 minutes. When peas are soft, remove the bay leaf and either puree with a stick blender or use a potato masher in the soup several times, until the peas have a creamy consistence. Cut the meat off the bone, cut up the meat, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.

DUTCH SPLIT PEA SOUP (ERWTENSOUP)

Steps:

• Cut the onion in thin slices and the celery in small dices (1). Let them fry a bit in the olive oil while stirring until the onion becomes soft.
• Add the peas (2), water and sliced sausage (of bacon in dices). Put the lid on the pan and let it slowly cook for 45 min, stirring well the bottom every now and then. The Dutch pea soup is best eaten like this, but if you wish you can pass it in a blender to make it smooth. Of course in this case remove the sausage first. Serve hot together with some croutons nature or flavored with garlic. Trust me, this soup is delicious. Try and let me know.