Creamy Dutch Erwtensoep with Smoked Sausage

Name: Creamy Dutch Erwtensoep with Smoked Sausage
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Soup
Ingredients: 2 cups dried split peas; 8 cups water; 2 bay leaves; 1 smoked ham hock; 2 medium carrots; 1 medium onion; 1 leek; 2 celery stalks; 400g smoked sausage; 150g ham; Salt and pepper; Fresh parsley

Traditional Dutch Split Pea Soup

A rich and hearty pea soup with smoked sausage, perfect for warming up on a cold day.

2 h 30 min
6
Intermediate

Ingredients

For the Soup Base

2 cups dried split peas

Rinsed and soaked overnight

8 cups water

2 bay leaves

1 smoked ham hock

For the Flavor Mix

2 medium carrots

Diced

1 medium onion

Chopped

1 leek

Sliced

2 celery stalks

Diced

For the Meats

400g smoked sausage

Sliced

150g ham

Diced

For Seasoning

Salt and pepper

To taste

Fresh parsley

Chopped, for garnish

Preparation

Marinating the Peas

Rinse the split peas

Rinse the split peas thoroughly.

Cover and soak

Place them in a large bowl and cover with water.

Soak overnight

Soak overnight, then drain before use.

Ensure the peas are properly soaked to prevent a gritty texture.

Preparing the Vegetables

Dice the vegetables

Dice the carrots, celery, and onions into small pieces.

Slice the leek

Slice the leek thinly, using only the white and light green parts.

Set aside

Keep vegetables in a separate bowl until ready to use.

Using a smoked sausage gives the soup a rich, authentic flavor.

Cooking Process

Soup Base Preparation

Add soaked peas, water, bay leaves, and ham hock to a large pot. Bring to a boil, then reduce to a simmer.

Peas Cooking: 1 hour 30 minutes at high heat.

Vegetable Addition

Stir in the diced carrots, onion, leek, and celery. Simmer until peas are tender.

Meat Incorporation

Remove the ham hock, add sliced sausage and diced ham. Simmer for another 30 minutes.

Final Simmering: 30 minutes at medium-low heat.

Plating & Serving