Erwtensoep(Dutch Pea Soup) Recipe

Name: Erwtensoep(Dutch Pea Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. green split peas, washed thoroughly; 2 large meaty pigs feet and/or a smoked hock; 1/2 lb. mildly cured salt pork, rind removed; 4 qt. cold water; about 1 1/2 lb. boiling potatoes, peeled and diced (4 medium size); about 5 carrots, peeled and cut up; 4 medium sized leeks, including 2-inch green tops, washed and chopped; 1 good sized celeriac, peeled and cut up; 1/2 c. chopped fresh celery leaves; 1/2 lb. precooked smoked sausage, sliced into 1/4-inch rounds (Polish sausage, kielbasa); 1 bay leaf; summer savory; salt and coarse ground black pepper

Servings: persons

1 lb. green split peas, washed thoroughly
2 large meaty pigs feet and/or a smoked hock
1/2 lb. mildly cured salt pork, rind removed
4 qt. cold water
about 1 1/2 lb. boiling potatoes, peeled and diced (4 medium size)
about 5 carrots, peeled and cut up
4 medium sized leeks, including 2-inch green tops, washed and chopped
1 good sized celeriac, peeled and cut up
1/2 c. chopped fresh celery leaves
1/2 lb. precooked smoked sausage, sliced into 1/4-inch rounds (Polish sausage, kielbasa)
1 bay leaf
summer savory
salt and coarse ground black pepper

1
In a large 6 to 8-quart casserole, combine the split peas, the pigs feet and/or hock, the salt pork and the water.
2
Bring to a high boil, skimming off the foam with a perforated spoon as it comes to the top.
3
Reduce the heat to low; partially cover and simmer for about 3 hours.
4
Stir occasionally.
5
Add the potatoes, carrots, celeriac, celery leaves and leeks.
6
Simmer again for about 30 minutes partially covered.
7
Watch the heat and stir from time to time; the soup will be very thick and tends to scorch on the bottom.
8
With tongs or a slotted spoon, transfer the meat to a cutting board.
9
Remove and discard the fatty skin, bones and whatever else looks undesirable.
10
Cut up the meat into little pieces and add the sliced sausage, the crumbled summer savory and several grindings of pepper.
11
Add salt to taste.
12
Stirring constantly, bring the soup to a simmer over moderate heat and cook for a few minutes to heat the sausage through.
13
Taste for seasonings and serve from a heated tureen or individual soup plates.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. green split peas, washed thoroughly, 2 large meaty pigs feet and/or a smoked hock, 1/2 lb. mildly cured salt pork, rind removed, 4 qt. cold water, and more.

Yes, Erwtensoep(Dutch Pea Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Erwtensoep(Dutch Pea Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions