Dutch Split Pea Soup
This traditional Dutch dish (known as Erwtensoep locally) is a perfect way to warm your hands and fill your stomach! Although it is traditionally called a soup it is hearty like a stew. Any leftovers of this dish can also easily be stored by freezing it (preferably done in portions).
- Preparation Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
Ingredients
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1 cupgreen peas dried
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1 cupsplit peas dried
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10½ cupswater
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1 cubevegetable bouillon
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1 smallceleriac (celery root)
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1winter carrot
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1onion
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1leek
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5 stalkscelery
Instructions
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Rinse the green peas and split peas in a strainer or colander. Fill one large pan with 1 litre of water and add the peas and veggie bouillon. Cook for 1 hour.
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While that is cooking, take the time to chop the celeriac, carrot, onion, leek and celery leaves. Once the hour is up, add the chopped veggies and 4½ cups of water.
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Let everything cook for another 1½ hours while stirring regularly.
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Done! Serve with rye bread (optional)
Notes
Tip#1: Can be made even more delicious with savory toppings such as hummus, mustard and/or tofu scramble or sweet toppings like apple syrup or jam.
Tip#2: Traditionally this dish is served with Rookworst (smoked sausage). If you want the authentic experience of this dish or would just like to have the savory flavor of sausage, look for plant-based smoked sausages in your area.
