Split Pea Soup, otherwise called in Holland (Erwtensoep), is the Dutch version of pea soup.
To say that Split Soup originated from The Netherlands would not be accurate of my part, since this soup is a part of the cuisine of many cultures, but for this post I would like to focus on my favorite one, Split Pea Soup (Erwtensoep) from the Nederlands. When I lived in Holland, and I was on a student budget, I used to rely on this wonderful soup all the time. They sell it everywhere there, at the food markets, food trucks, and at the restaurants. It was feeling, comforting and cheap. I still love it, up until today, but now chosing to make mostly in the winter months. There are many versions of Split Pea Soup out there, but this is by far my favorite one. It consists of using different cuts of pork, celery stalk, onions, and leeks.
This soup which is traditionally eaten during the winter, is emblematic of Dutch cuisine. This soup is a meal in itself and needs no further accompaniment other than slices of your prefered bread. I hope you are willing to give this wonderful Dutch Split Soup a try, and that it becomes a staple at your kitchen as well.
Split Pea Soup
- 2 Lt 8 cups of water
- 500 g - 1 pound dried split green peas
- 500 g - 1 1/2 pound piece of pork shoulder including bone
- 1 bay leaf
- 1 teaspoon dried thyme
- 3 cloves
- 1 cup medium- diced carrots
- 1 1/4 cups diced onions
- 1 cup medium-diced celery
- 1 cup sliced leeks
- 250 g- 1/2 pound smoked sausage
- Salt and freshly ground black pepper
- Put the water, split peas, pork shoulder, bay leave, thyme and cloves into a large pan and bring to boil.
- Remove any scum which rises to the surface.
- Cover the pan and stirring occasionally, simmer for 45 minutes or until peas have cooked to a puree.
- Peel and chop the carrots, onions, celery, slice and wash the leeks.
- Lift the pork shoulder out of the soup, cut the meat into small pieces, discard the bone and return the meat to the soup with the smoked sausage (in one piece) and all the vegetables. Cook gently for about 30 minutes. Remove the pork shoulder and slice the sausage. Set aside.
- Return to the soup. With an immersion hand blender, blend the soup to a smooth cream consistency.
- Add the sausage and the pork shoulder back to the pot. Add salt and pepper to taste.
- Cook soup for another 5 minutes on a low fire.
- Serve soup accompanied by your favorite bread.