Dutch pea soup | Snert

Servings

4

Prep Time

15 minutes

Cook Time

2.5 hours

Cuisine

Dutch

Super simple. Very tasty! A typical Dutch classic, a dish that is perfect for a cold, long and rainy day! This soup is rich, thick and gives you the energy you need after a long day. When you have the time make it a day before you eat it, the result will be a richer and thicker soup!

Dutch pea soup | Snert

Ingredients

  • 500 gr pork chops
  • 400 gr split peas
  • 2 liter water
  • 375 gr smoked sausage
  • 3 onions
  • 1 celeriac
  • 1 big carrot
  • 2 leeks
  • 3 potatoes
  • Handful of celery leaves
  • 2 bay leaves
  • 3 beef broth cubes
  • Salt
  • Pepper
  • Rye bread
  • 200 gr boiled and smoked pork belly slices

Directions

  1. Wash the split peas.
  2. Add the peas, water, pork and bay leaves to a pan. Skim off the foam and cook for about 45 minutes until the peas are tender.
  3. Remove the meat from the pan.
  4. Mince the onion, cube the celeriac and potatoes, slice the carrot.
  5. Add the onion, celeriac, carrot, leek and potatoes. Bring to a boil, cook the vegetables for about 45 minutes. During the last 15 minutes, add the smoked sausage.
  6. Take the meat and cut it into pieces, but remove the fat pieces.
  7. Add the meat and stock cubes to the pan and stir well.
  8. Finish with salt and pepper.
  9. Garnish the soup with the chopped celery leaves and serve with rye bread and the pork slices. Enjoy!