Dutch Split Pea Soup (Erwtensoep)
The soup so thick the spoon stands up: Dutch split peas and smoked sausage. Discover why it thickens without a speck of flour.
110 min
Holandesa
4 servings
The story behind
Once winter settles over the Netherlands, erwtensoep returns to every kitchen as a seasonal ritual, so thick that tradition insists a good spoon should stand upright in the middle of the pot. This split pea soup is among the oldest and best-loved dishes in Dutch cooking, peasant food built to deliver warmth and energy through short, damp days. The secret to its texture lies in the green split peas: with their skins removed they break down completely as they boil, releasing starch that thickens the broth naturally, no flour or cream required. That is why they are cooked long and slow, until they all but vanish and the soup turns into a dense purée. Smoked sausage (rookworst) is sliced in to perfume the whole pot with its smoke, while potato and celery lend body and aroma. It is usually served with rye bread and bacon. A curious detail: many swear it tastes better the next day, once it has rested and the flavors have settled. Hearty and honest, it is the liquid embrace of a Dutch winter.
Instructions
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1Rinse the peas and bring them to a boil in the water or stock.
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2Simmer for about 45 minutes, removing any foam that rises to the surface.
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3Add the potatoes, celery, and leeks.
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4Continue cooking until the peas are completely soft and the soup thickens.
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5Add the sausage slices in the last 10-15 minutes of cooking.
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6Serve hot with plenty of fresh chopped parsley.
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