Hollandse Erwten Split Pea Soup
Warm up with a hearty bowl of Hollandse Erwten Split Pea Soup, a traditional Dutch comfort food brimming with robust flavors and wholesome ingredients. This classic recipe combines creamy split peas, tender pork ribs, smoky rookworst sausage, and a medley of fresh vegetables like leeks, carrots, and celeriac, creating a rich and satisfying soup perfect for cold days. Slow-simmered to perfection, this dish is infused with aromatic bay leaves and garlic, delivering a depth of flavor that will transport you straight to the Netherlands. Serve it steaming hot with crusty bread or rye for the ultimate cozy meal. With just 20 minutes of prep time and simple steps to follow, this soul-warming Dutch split pea soup is an irresistible addition to your table.
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Recipe Information
Ingredients
- 500 grams dried split peas
- 300 grams smoked pork sausage (rookworst)
- 400 grams pork ribs
- 200 grams bacon or pork belly
- 2 medium, peeled and diced potatoes
- 1 large, sliced into thin rings leek
- 1 small, peeled and diced celeriac (celery root)
- 2 stalks, chopped celery leaves
- 2 medium, peeled and sliced carrots
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 liters vegetable or chicken stock
- 2 bay leaves
- 1 teaspoon (to taste) salt
- 1 teaspoon (to taste) black pepper
Instructions
Rinse the split peas thoroughly under cold running water until the water runs clear. Set aside.
In a large heavy-bottomed soup pot, add the pork ribs and bacon or pork belly. Cover with the 2 liters of stock and bring to a gentle boil.
Skim off any foam that rises to the surface, then reduce the heat and let the pork simmer for 20 minutes to develop flavor.
Add the rinsed split peas, bay leaves, and garlic to the pot. Simmer for 1 hour, stirring occasionally to prevent the peas from sticking to the bottom.
After 1 hour, carefully remove the pork ribs and set them aside to cool. Continue simmering the soup.
Add the diced potatoes, leeks, celeriac, celery leaves, carrots, and onion to the pot. Stir well and let simmer for another 40 minutes, or until the vegetables and peas reach a creamy consistency.
While the soup is simmering, remove the meat from the cooled pork ribs and cut it into bite-sized pieces. Return the meat to the soup.
Add the smoked pork sausage (rookworst) to the pot in the last 15 minutes of cooking. You can add it whole to slice later, or slice it beforehand to distribute evenly.
Taste the soup and season with salt and black pepper as needed.
Remove the bay leaves before serving. Serve hot with thick slices of rye or crusty bread.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2803 mg | 122% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 7.7 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1574 mg | 33% | |
*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.
