Erwtensoep (Thick Dutch Pea Soup)

  • Prep Time - 20 minutes (plus soaking peas)
  • Cooking/Simmering - 1.5 - 2 hours
  • Servings: 6
  • Country: Netherlands
A large bowl of thick green Erwtensoep with pieces of smoked meat and leek, served with a slice of bread.

True Erwtensoep is so thick that it is often prepared a day in advance because it thickens even more upon standing. The base consists of soaked split peas, smoked meat, and plenty of root vegetables that boil down and contribute to its creamy consistency.

The soup is often served with slices of 'Rookworst' (smoked sausage) and bread with a thin layer of fried bacon (katenspek).

Ingredients

I. Main Ingredients

  • 500 g Dried Split Peas (green)
  • 300 g Smoked Pork Ribs or other smoked meat (bacon, pork belly)
  • 1 pc Rookworst (smoked Dutch sausage, for serving)
  • 150 g Celery Root, diced
  • 2 stalks Celery Stalks, chopped
  • 1 large pc Leek, sliced
  • 1 pc Carrot, diced
  • 2.5 l Water
  • 1 to taste Salt, Pepper

Instructions

Step 1: Preparation and Boiling the Peas

Rinse the peas and soak them in cold water for ideally 8-12 hours. Then drain the water.

In a large pot, bring the soaked peas, smoked meat, and 2.5 litres of fresh cold water to a boil. Skim off the foam.

Step 2: Cooking the Soup

Add the diced celery root and stalks, half of the leek, and the carrot. Cover and simmer over low heat for 1.5 to 2 hours, or until the peas are completely broken down into a thick mash. Stir occasionally to prevent scorching.

When the meat is tender and the peas are mashed, remove the smoked meat from the soup and set it aside to cool. Do not add the Rookworst sausage yet.

Step 3: Finishing the Consistency and Meat

If the soup is too thick, add a little water. If you want an extra smooth consistency (like 'Snert'), you can briefly mash it with an immersion blender, but only lightly to keep it rustic.

Dice the cooled smoked meat into small pieces and return it to the soup.

Add the remaining sliced leek and cook for another 10 minutes.

Step 4: Serving

Cook the Rookworst sausage according to the package instructions (often 15 minutes in the hot soup or boiling water is enough).

Season the soup with salt and pepper. Serve very hot with slices of Rookworst and traditionally with a slice of rye bread, spread with Katenspek (or regular fried bacon).