Dutch Erwtensoep

Dutch Erwtensoep: A Thick and Hearty Winter Soup

Erwtensoep, also known as Dutch split pea soup, is a thick and flavorful dish made with slow-cooked split peas, smoked sausage, and pork. This rich soup is perfect for warming up during the colder months.

Ingredients

For 4 servings:

• 250 g dried split peas
• 200 g smoked sausage (rookworst), sliced
• 300 g pork shoulder or ham hock
• 2 potatoes, diced
• 2 carrots, chopped
• 1 leek, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 bay leaves
• 1 teaspoon black pepper
• Salt to taste
• 1.5 liters water

Preparation

Cooking the Soup Base

1. Rinse the split peas under cold water.
2. In a large pot, add the split peas, pork shoulder, bay leaves, and water.
3. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.

Adding Vegetables

1. Remove the pork shoulder, shred it, and return it to the pot.
2. Add the potatoes, carrots, leek, celery, and onion.
3. Season with black pepper and salt, then simmer for another 45 minutes.

Final Touches

1. Stir in the smoked sausage and cook for another 10 minutes.
2. If the soup is too thick, add a little water to reach the desired consistency.

Serving

Serve the erwtensoep hot with rye bread and smoked bacon for a traditional Dutch meal.

Tips and Variations

• Make it thicker: Let the soup sit overnight—it gets even better the next day.
• Use different meats: Ham hocks or bacon can replace pork shoulder.
• Enhance the flavor: A dash of mustard adds an extra depth of taste.

FAQ

Can I make erwtensoep ahead of time?

Yes, it tastes even better the next day as the flavors meld.

What’s the best side dish for erwtensoep?

Traditionally, it’s served with rye bread and bacon.

Can I freeze erwtensoep?

Yes, store in an airtight container for up to 3 months. Thaw and reheat before serving.

Conclusion

Erwtensoep is a traditional Dutch winter soup that’s rich, thick, and deeply satisfying. Whether you enjoy it fresh or the next day, it’s a perfect dish to warm you up on cold days!