Erwtensoep Dutch Pea Soup Food

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.

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.

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.

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.

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.

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.

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.

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.