Best 3 Erwtensoep Dutch Pea Soup Recipes
Erwtensoep, a traditional Dutch pea soup, is a hearty and flavorful dish that is perfect for a cold winter day. Made with split peas, vegetables, and often smoked sausage, erwtensoep is a staple of Dutch cuisine and is enjoyed by people of all ages. The soup is believed to have originated in the Middle Ages, when it was a popular dish among peasants and farmers. Today, erwtensoep is still a popular dish in the Netherlands and is often served at special occasions, such as Christmas and New Year's Eve.
Let's cook with our recipes!
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.
SNERT (SPLIT PEA SOUP)
The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.
Provided by carmel
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 7h30m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 31.9 g, Cholesterol 65 mg, Fat 28.7 g, Fiber 7.1 g, Protein 25 g, SaturatedFat 10 g, Sodium 1566.1 mg, Sugar 5.6 g
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.
Nutrition Facts : Calories 872 kcal, Carbohydrate 63 g, Cholesterol 155 mg, Fiber 17 g, Protein 55 g, SaturatedFat 15 g, Sodium 1633 mg, Sugar 10 g, Fat 45 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
Tips:
- Use fresh or frozen peas. Fresh peas are best, but frozen peas are a good option when fresh peas are not available. Avoid canned peas, as they can be mushy and have a metallic taste.
- Soak the split peas overnight. This will help them to cook more evenly and quickly. If you don't have time to soak the peas overnight, you can boil them for 30 minutes before adding them to the soup.
- Use a good quality ham bone. The ham bone will add a lot of flavor to the soup. If you don't have a ham bone, you can use a ham hock or even some leftover ham.
- Don't overcook the soup. The soup is best when the peas are still slightly firm. Overcooked peas can become mushy and lose their flavor.
- Serve the soup with a crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Erwtensoep is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. Whether you like it thick or thin, with or without meat, erwtensoep is sure to please everyone at the table.
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