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During the cold and frosty winter months, many Dutch turn to a hearty pea soup for warmth and comfort. Yet, in addition to traditional pea soup, there are a number of other variations on this typical Dutch dish. So, why not breathe new life into an old favourite with our three delicious Dutch pea soup recipes below?
Vegetarische erwtensoep (vegetarian pea soup)
First cut the onion and leek into rings and then fry in a little olive oil until transparent. Next rinse the split peas, pour into a large soup pan, together with approx. 1 litre of water, the fried onion and leeks, bay leaf, freshly ground pepper and vegetable stock, and bring to the boil. Meanwhile, cut the fennel, carrots and celeriac into small pieces, and add to the soup as soon as it begins to boil. Now reduce the heat and leave the soup to gently simmer for about 1.5 hours. Take care to remove any surface film that develops and add in a splash of water if the soup becomes too thick. Lastly, chop the parsley and stir into the soup a few minutes prior to serving.
Surinaamse erwtensoep (Surinam style pea soup)
250 grams of split peas
250 grams of pork chop
100 grams of salt-cured meat
1 small onion
1 stick of celery
3 grains of pimento
1 bay leaf
1 chilli pepper
Stock cubes (for approx. 1.5 litres of soup)
First cut the celery into small pieces, dice the onion and finely chop the chilli pepper. Next rinse the salt-cured meat under cold running water, place into a saucepan filled with water, and then bring to the boil. Leave the salt-cured meat to simmer on a low heat for about 15 minutes, before draining. Now place the salt-cured meat into a saucepan containing fresh water, and cook until soft and tender. Drain the salt-cured meat once more, cut into chunks and then place into a pan containing 1.5 litres of fresh water. Add in the pork chops, pimento grains, bay leaf and chopped celery and leave to simmer for around 30 minutes. Next, rinse the split peas and add them to the pan. Once the split peas are nice and soft, stir in the onion, stock cubes, black pepper and chilli pepper, and then leave to simmer for approximately one hour. If the soup becomes too thick, add in a little water. Delicious served with freshly baked roti!
Erwtensoep met chorizo (pea soup with chorizo)
First rinse the split peas, place into a saucepan, along with approx. 1.5 litres of water, the stock cubes, sliced carrots, diced onion, crushed garlic and bay leaf, and then bring to the boil. Meanwhile, finely slice the chorizo, fry in a little olive oil for about 10 minutes or until golden brown, and then place on some kitchen towel to remove any excess oil. Now pour the leftover fat from the pan into the soup and leave to simmer for around 1.5 hours. A few minutes prior to serving, stir in the cooked chorizo, season the pea soup with salt and pepper, and enjoy!
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.