Erwtensoep Dutch Pea Soup
Dive into the comforting embrace of Erwtensoep, a classic Dutch pea soup that's rich, hearty, and perfect for cold weather. Made with tender chunks of pork shoulder, flavorful pork ribs, and the smoky goodness of rookworst sausage, this traditional recipe is a true winter warmer. Slow-simmered with dried green split peas, aromatic leeks, and a medley of root vegetables like celery root, carrots, and potatoes, this thick, rustic soup is packed with wholesome, nourishing flavors. The addition of fresh parsley, bay leaves, and a hint of black pepper enhances its depth, while its signature texture makes it a filling, one-pot meal. Enjoy it piping hot with a slice of crusty bread, or let it rest overnight to achieve an even thicker, more satisfying consistency. Erwtensoep is more than just a soup—it's a taste of Dutch tradition in every bowl.
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Recipe Information
Ingredients
- 500 grams Dried green split peas
- 500 grams Pork shoulder (boneless)
- 500 grams Pork ribs
- 1 piece Smoked sausage (rookworst)
- 200 grams Celery root (peeled and diced)
- 2 pieces Leeks (white and light green parts, chopped)
- 2 pieces Carrots (diced)
- 2 pieces Potatoes (peeled and diced)
- 3 pieces Celery stalks (chopped)
- 1 piece Onion (chopped)
- 2 pieces Bay leaves
- 2 tablespoons Fresh flat-leaf parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 liters Water
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set aside.
In a large soup pot, combine the pork shoulder, pork ribs, and 2 liters of water. Bring to a boil over medium heat, skimming off any foam that rises to the surface.
Add the rinsed split peas and bay leaves to the pot. Cover with a lid and reduce the heat to low. Let simmer for 1.5 hours, stirring occasionally to prevent sticking.
Remove the pork shoulder and ribs from the pot. Shred the meat into bite-sized pieces, discarding any bones, and return the meat to the soup.
Add the celery root, leeks, carrots, potatoes, celery, and onion to the pot. Stir well and continue simmering for another 45 minutes, or until the vegetables are tender.
Slice the smoked sausage into rounds and add it to the soup. Simmer for an additional 15-20 minutes.
Season the soup with salt, black pepper, and chopped parsley. Stir well and adjust seasoning to taste.
Serve the Erwtensoep hot with crusty bread or rye bread on the side. For an authentic Dutch experience, let the soup sit overnight—it will thicken and develop even more flavor!
Nutrition Facts
Calories |
953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 869 mg | 38% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 11.3 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1849 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
