It’s delicious at cold days in having a Dutch Pea soup. We call it in Dutch “Hollandse erwtensoup”. This thick and hearty soup is a beloved staple in Dutch cuisine, traditionally enjoyed during the chilly winter months. Made with tender peas, smoky Gelderse rookworst, and an array of fresh vegetables, it’s a dish that warms both the heart and soul.
Each spoonful offers a perfect blend of textures and flavors, making it a cozy comfort food that’s perfect for those days. Whether you’re savoring it by the fireplace or sharing it with friend and family, Hollandse erwtensoup is sure to bring warmth and cheer to any occasion🍲✨
Cooking time 4 portions: ~60 minutes
Ingredients & Tools
- 300gr green split peas
- 1x leek – we only need the white stalk
- 1x onion
- 1x big carrot
- 3x potatoes or use ¼ celeriac. In Dutch it is knolselderij
- 2-3 stalks celery
- 3x laurel/bay leaves
- 200gr small cube bacon pieces
- 1x Dutch Gelderse rookworst, a Dutch type of smoked sausage e.g. from the brand Unox
- 1x chicken stock block
- 1x big soup pan
- Optional: bread
What to do?
- Soak the peas overnight to soften them. Some brands may require soaking for 2 days to soften them. How to know if they are soft enough? You can give them a gentle squeeze. If they yield easily without feeling hard or grainy, they are ready to go. It’s like checking avocados for ripeness, but less hipster and more practical.
- ————- Next Day ————-
- Do not discard the pea water.
- Put the peas, bacon, laurel leaves and a splash of pea water into the pan, and bring it to boil. The water level should be 2 cm above the top of the ingredients. Add boiled water if needed.
- Remove the foam and let it simmer for about 30 minutes until the peas are soft.
- Stir the soup regularly to prevent it from burning at the bottom.
- If they are not soft yet or easy to smash, then simmer the peas longer until they are. Add a bit of boiled water if needed to keep the liquid level right.
- ————- Vegetables ————-
- Once the peas have transformed into a cloudy creamy soup consistency, we are ready for the vegetables.
- Cut up all the vegetables into small bite sizes and add them to the pan.
- Add the bouillon block as well.
- Cook for 15 minutes, or until the vegetables are tender.
- You can add boiled water to achieve the soup consistency you prefer. However, the Dutch pea soup should be thicker than fluid.
- ————- At the end ————-
- Slice the Dutch Gelderse sausage thin, into nice bite-size pieces.
- Once the soup consistency is right and the vegetables are tender, add the sausage and simmer for about 10min.
- Your soup is ready to serve.
A hearty slice of bread pairs deliciously with Dutch pea soup, like a trusty companion ready to soak up every drop of the velvety goodness.
Bon appétit! Enjoy your traditiona Hollandse erwtensoep 🙂
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