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Hollandse Erwtensoep (Dutch Pea Soup)

A great winter warmer!


400g of split or dried peas
1 large pork chop
2 leeks
1 small celeriac
1 large potato
1 smoked sausage
1 bunch of celery leaves
2 bay leaves
2 teaspoons of salt


Wash and soak the peas for at least 12 hours in 1.5 litres of cold water. Add the pork chop, bay leaves and salt to the water containing the peas and bring to the boil. Put the lid on the pan and simmer for about 1.5 hours, stirring occasionally and removing any excess foam that forms on the surface. While the peas are simmering, cut the leek into rings, peel the potatoes and cut both the potato and celeriac into cubes. Add this to the soup and cook for a further 30 minutes. In the meantime, heat the sausage in a pan of hot (but not boiling) water for 20 minutes. As soon as the pea soup is ready, remove the pork chop, cut into small pieces and toss back into the soup. Next, cut the sausage into slices and add to the soup. Lastly, stir in the celery leaves and season to taste with salt and pepper before serving. In the Netherlands pea soup is often served with rye bread and bacon (spek) to make an exceptionally filling meal.

5 comments on “Hollandse Erwtensoep (Dutch Pea Soup)

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