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Nutrition Facts
Serving Size 1 (1142g) Recipe makes 4 servings The following items or measurements are not included below: 1 medium celeriac 1 sausage
Calories 1324
Calories from Fat 558		(42%)
Amount Per Serving		%DV
	Total Fat 62.0g	95%
	Saturated Fat 21.4g	107%
	Monounsaturated Fat 27.1g
	Polyunsaturated Fat 6.9g
	Trans Fat 0.0g
Cholesterol 175mg		58%
Sodium 627mg		26%
Potassium 2251mg		64%
Total Carbohydrate 110.7g		36%
	Dietary Fiber 44.8g	179%
	Sugars 15.5g
Protein 82.5g		165%
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Erwtensoep - Dutch Pea Soup

Recipe #44497 | ½ day | ½ day prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Oct 29, 2002

This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.

SERVES 4 -8 (change servings and units)

Ingredients

3 1/2 cups dried split green peas
3 liters water
1 lb spareribs
1/2 lb bacon, one thick slice, cubed
2 leeks, washed and chopped, also use the green part
1 medium celeriac, diced (celery root or bulb) or 3 cups of chopped celery (but the flavor will be weaker)
1 smoked dutch sausage, left whole or cut up in slices or 3-4 thick frankfurters, left whole or cut up in slices
salt and pepper
bouillon cube (optional)
chopped celery
fresh parsley leaves

Directions

1
Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
2
Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

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Featured Reviews for This Recipe

From: Barry de Appleflap

On Jan 5, 2009

Very good authentic erwtensoep, love it! I add a few potatoes and carrots as that's what we do in our whanau

0 people found this review helpful

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From: Chef #1049578

On Dec 20, 2008

this erwtesoep recipe is made of 100% win! I've made a few time now and it has been winner every time. Don't need to soak the split peas overnight, just start boiling them with the meat straight away. very good recipe

0 people found this review helpful

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From: Missy Wombat

On Dec 26, 2002

Quick tip: grate a potato into the soup in the last half hour of cooking. Helps to remove any scum from the split peas and pork, and helps to thicken it. Trick from my Dutch mother.

8 people found this review helpful

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From: Pooh Bear

On Nov 5, 2003

My ex-husband is 100% Dutch so I was lucky enough to snag some real Dutch recipes from his non-English speaking Mum. Your mother is very correct in that it MUST be thick or it just isn't authentic. My kids have been alternately picky through their lives and they were surprised as I was when they reached for 2nd's and 3rd's. This recipe tasted exactly like my ex-MIL, Dank u!

3 people found this review helpful

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