Traditional Dutch Pea Soup Food

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.

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.

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.