New Amsterdam Pea Soup Food

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.

FRESH PEA SOUP

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

NEW AMSTERDAM PEA SOUP

Steps:

• In large heavy pot over medium heat, combine the peas, water, ham hocks, bacon, leeks, onion and carrot. Cut one half of celery root into large chunks and add along with cloves, bay leaf, peppercorns and mace. Bring to boil and simmer, partly covered, until peas are very soft, about 2 hours, stirring occasionally.
• Remove and discard ham hocks. Mince remaining celery root and add along with diced celery to the pot. Continue to simmer until vegetables are soft, about 30 minutes, stirring occasionally.
• Add sliced sausage and cook about 5 minutes. Season with salt and pepper and garnish with parsley.

SPLIT PEA SOUP

Steps:

• If using bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crisp, 12 to 13 minutes. Transfer the bacon to a plate lined with a paper towel. Once cool, crumble and set aside for garnish. If using ham hock: In a large pot or Dutch oven over medium-high heat, heat the olive oil, then brown the ham hock until golden, about 6 minutes. If making the soup vegetarian: In a large pot or Dutch oven over medium heat, heat the olive oil.
• Add the onion, leeks and garlic and season generously with salt and pepper. Cook over medium heat, stirring occasionally, until tender, about 5 to 8 minutes. (If the vegetables seem dry, add a little olive oil.) Stir in the carrots, paprika (if using), half the split peas, thyme and 8 cups stock or water. Bring to a boil, then reduce heat and simmer, partly covered, stirring occasionally, for about 45 minutes until peas are tender.
• Mash the soup coarsely with a potato masher or give it a few quick blitzes with an immersion blender (watch out for the thyme sprigs). If you'd prefer a smoother soup, blitz until nearly smooth. Add the remaining 1/2 pound split peas and simmer about 1 hour, or until the peas are soft. If at any point the soup looks too thick, add more stock or water; if it looks too thin, remove the lid during the second simmer until it thickens. If using ham hocks, remove any meat from the bone, cut it into small cubes and stir into the soup. Season soup to taste with salt and pepper. Serve with crumbled bacon, if using, and lemon wedges.

NEWFOUNDLAND-STYLE PEA SOUP

Steps:

• Place the beef into a container and cover with water. Soak overnight in the refrigerator to remove excess salt. Drain, rinse, and cut into small cubes before using.
• Bring the cubed beef, peas, and water to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until the peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help the peas dissolve, and to keep the soup from burning on the bottom of the pot. Stir in the carrots, turnips, and black pepper, continue simmering until the vegetables have softened, about 15 minutes more.