Erwtensoep (Dutch Split Pea Soup)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rinse the dried green split peas thoroughly under cold running water.

   Ongeveer 2 min

   Tip van de kok: No need to soak split peas for this recipe, as the long cooking time will soften them sufficiently.

2. 2

   In a large heavy-bottomed pot or Dutch oven, combine the rinsed split peas, water, smoked sausage, and bay leaf.

   Ongeveer 1 min

3. 3

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.

   Ongeveer 45 min

   Tip van de kok: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.

4. 4

   While the peas simmer, cook the diced bacon in a separate pan over medium heat until crispy.

   Ongeveer 8 min

   Tip van de kok: Render the fat from the bacon to use for sautéing vegetables, if desired.

5. 5

   Remove the crispy bacon from the pan and set aside, reserving a tablespoon of the rendered bacon fat.

   Ongeveer 1 min

6. 6

   Add the chopped yellow onion to the pan with the reserved bacon fat and sauté until softened, about 5 minutes.

   Ongeveer 5 min

7. 7

   Stir in the diced celery root and diced carrot with the onion and cook for another 5 minutes, stirring occasionally.

   Ongeveer 5 min

8. 8

   After 45 minutes of simmering, add the sautéed vegetables and sliced leek to the pot with the split peas and sausage.

   Ongeveer 1 min

9. 9

   Continue to simmer, covered, for another 45-60 minutes, or until the split peas have completely broken down and the soup is very thick.

   Ongeveer 1 uur

   Tip van de kok: The soup should be thick enough that a spoon stands upright in it. Add more water if it becomes too thick too quickly.

10. 10

    Carefully remove the smoked sausage from the pot and set aside to cool slightly.

    Ongeveer 2 min

11. 11

    Remove the bay leaves from the soup and discard them.

    Ongeveer 1 min

12. 12

    Slice the cooled smoked sausage into thick rounds or dice it into cubes.

    Ongeveer 3 min

13. 13

    Return the sliced or diced smoked sausage to the soup, along with the crispy bacon, black pepper, and salt.

    Ongeveer 1 min

    Tip van de kok: Taste and adjust seasoning as needed.

14. 14

    Allow the soup to rest, off the heat, for at least 30 minutes before serving. This allows the flavors to meld and the soup to thicken further.

    Ongeveer 30 min

    Tip van de kok: Erwtensoep often tastes even better the next day.

15. 15

    Ladle the hot soup into bowls and garnish with fresh parsley, if using.

    Ongeveer 1 min

    Tip van de kok: Serve with rye bread and butter for a traditional Dutch experience.