Creamy Dutch Erwtensoep with Smoked Sausage
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
For the Flavor Mix
For the Meats
For Seasoning
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.
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.
Plating & Serving
Creamy Dutch Erwtensoep with Smoked Sausage
Creamy Dutch Erwtensoep with Smoked Sausage
Plating & Serving
Ladle the hot soup into bowls, ensuring a mix of vegetables, peas, and pieces of sausage. Top with freshly chopped parsley.