ERWTENSOEP - DUTCH SPLIT PEA SOUP
Dutch Split Pea Soup, called either Erwtensoep or Snert, is the perfect hearty and healthy meal to warm you up this winter!
Provided by Meagan - The Crossroads Cook
Categories lunch Main Course Soup
Number Of Ingredients 11
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 SPLIT PEA SOUP (SNERT)
Thick split pea soup, filled with peas, carrots and topped with thick cured ham. This classic Dutch recipe is cosy and delicious.
Provided by Alix and Hugo
Categories Soups
Time 2h
Number Of Ingredients 11
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.
DUTCH SNERT (SPLIT PEA SOUP)
The Dutch, who originally settled Manhattan Island in the seventeenth century, brought with them the recipe for this rib sticking pea porridge. Today, it still is served at the Netherland club in Manhattan. Other split pea soups pale in comparison.
Provided by Olha7397
Categories Dutch
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 822.4, Fat 41.6, SaturatedFat 13.8, Cholesterol 120.2, Sodium 1431.6, Carbohydrate 58.7, Fiber 21.2, Sugar 10.1, Protein 53.5
ERWTENSOEP - DUTCH PEA SOUP
This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.
Provided by PetsRus
Categories One Dish Meal
Time 15h
Yield 4-8 serving(s)
Number Of Ingredients 11
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.
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