Split Pea Soup (Erwtensoep)
 
Prep time
Cook time
Total time
 
Comforting hearty Split Pea Soup, my take on Erwtensoep, the quintessential Dutch winter dish.
Recipe type: Side / Main
Cuisine: Dutch
Serves: 5-6
Ingredients
  • 400g Dried Green Split Peas - rinsed and cleaned with water
  • 1 Vegetable Stock Cube (I love this organic brand Rapunzel Bullion de Legumes)
  • 2 Carrots - sliced / cubed
  • 1 White Onion - chopped
  • 1 Leek - sliced
  • ¼ Celeriac - cubed
  • 1 Bay Leaf
  • 2 liter Water
  • Salt and pepper, to taste
  • To serve: a handful of chopped celery leaf and rookworst/sausage (optional)
Instructions
  1. Place split peas, vegetable stock cube, bay leaf and water in a large soup pot and bring to a boil. Put the lid on the pot and leave to boil softly for 30 minutes, stirring occasionally (the bottom of pot may burn if you don't, I learned the hard way). Skim off any froth forming on top.
  2. Add all the cut vegetables to the boiling broth and leave to cook for another 30 minutes, adding a little extra water every time the soup starts to thicken.
  3. If you are adding rookworst, add it to the soup in the last 5 minutes. When the vegetables are tender, remove the sausage and slice thinly.
  4. Remove the bay leaf and puree the soup with a handheld blender until it become smooth consistency. I prefer my soup to be slightly chunky, so I scoop out half of the soup before blending the mixture in the pot, and add back the chunks into the pot. Season with salt and pepper to taste. Serve garnished with chopped celery leaf and slices of rookworst (if preferred).
Recipe by at https://justasdelish.com/?p=15715