Dutch Split Pea Soup (Erwtensoep)
A thick and hearty split pea soup, traditional to the Netherlands, served with smoked sausage and winter vegetables.
110 min
Holandesa
4 servings
The story behind
This version features a rustic texture with peas that have partially broken down to create a dense broth. It includes generous slices of 'rookworst' or smoked sausage, along with potato cubes and celery. Served in a beige bowl on a wooden base and garnished with fresh chopped parsley, it captures the essence of a comforting winter meal.
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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