Dutch Pea Soup

Dutch Pea Soup Recipe - A Hearty and Satisfying Soup from the Netherlands

Region / culture: Netherlands | Preparation time: 10 minutes | Cooking time: 4 hours | Servings: 6-8

Introduction

Dutch pea soup, also known as erwtensoep, is a traditional winter dish in the Netherlands. This hearty and flavorful soup is made with dried split green peas, smoked ham hock, and a variety of vegetables. It is a comforting and satisfying meal that is perfect for cold winter days.

History

Dutch pea soup has been a staple in Dutch cuisine for centuries. It is believed to have originated in the Middle Ages and has since become a beloved dish in the Netherlands. Traditionally, it was made with whatever ingredients were available during the winter months, making it a versatile and adaptable recipe.

Ingredients

2 liters of water
500 g of dried split green peas, rinsed
1 smoked ham hock
0.5 cup of sliced leeks
0.5 cup of sliced onions
0.5 cup of sliced celery
0.5 cup of diced carrot
parsley
salt and pepper to taste
0.5 lb (227 g) of smoked sausage (kielbasa), sliced thin

How to prepare

Bring a large heavy pot of water to a boil, then add peas and ham hock.
Once the water reboils, reduce the heat to a simmer and let it cook, partially covered, for 2 hours.
Occasionally stir the mixture.
Stir in the remaining ingredients (except the kielbasa) and simmer for an additional 30 minutes, stirring occasionally.
Remove the ham hock, cut away the meat, and return it to the pot along with the kielbasa.
Simmer for a couple of hours.
Although the soup is now ready to be eaten, it is best to let it sit overnight and gently reheat it the next day.
Serve with dark, hearty bread.

Variations

Add diced potatoes for a heartier soup.
Use bacon or smoked sausage instead of ham hock for a different flavor profile.
Add a splash of cream at the end for a creamy finish.

Cooking Tips & Tricks

Be sure to rinse the dried split green peas before adding them to the pot to remove any dirt or debris.

- Simmer the soup slowly to allow the flavors to develop and the peas to soften.

- Let the soup sit overnight before serving to allow the flavors to meld together and intensify.

Serving Suggestions

Serve Dutch pea soup with a slice of dark, hearty bread for a complete and satisfying meal.

Cooking Techniques

Simmer the soup slowly to allow the flavors to develop.

- Let the soup sit overnight before serving to allow the flavors to meld together.

Ingredient Substitutions

Use bacon or smoked sausage instead of ham hock.

- Use vegetable broth instead of water for a vegetarian version of the soup.

Make Ahead Tips

Dutch pea soup can be made ahead of time and stored in the refrigerator for up to 3 days. Gently reheat before serving.

Presentation Ideas

Serve Dutch pea soup in a rustic bowl with a sprinkle of fresh parsley on top for a beautiful presentation.

Pairing Recommendations

Pair Dutch pea soup with a crisp green salad or a side of pickled vegetables for a balanced meal.

Storage and Reheating Instructions

Store leftover Dutch pea soup in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop before serving.

Nutrition Information

Calories per serving

One serving of Dutch pea soup contains approximately 300 calories.

Carbohydrates

One serving of Dutch pea soup contains approximately 30 grams of carbohydrates.

Fats

One serving of Dutch pea soup contains approximately 10 grams of fat.

Proteins

One serving of Dutch pea soup contains approximately 15 grams of protein.

Vitamins and minerals

Dutch pea soup is a rich source of vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Dutch pea soup contains pork (ham hock) and may not be suitable for individuals with pork allergies.

Summary

Dutch pea soup is a nutritious and filling dish that is high in protein and fiber. It is a great option for a comforting and satisfying meal.

Summary

Dutch pea soup is a traditional and comforting dish that is perfect for cold winter days. Made with dried split green peas, smoked ham hock, and a variety of vegetables, this hearty soup is a nutritious and satisfying meal that is sure to warm you up from the inside out. Serve with a slice of dark, hearty bread for a complete and delicious meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a brisk autumn day, with the leaves turning shades of orange and gold, and a chill in the air that signaled the arrival of soup season. I had been rummaging through an old recipe box that belonged to my dear friend, Mrs. Van der Hout, who was known for her delicious Dutch cooking.

As I flipped through the yellowed index cards and stained pieces of paper, my eyes landed on a handwritten recipe for Dutch Pea Soup. I could practically smell the hearty aroma of the soup just reading the ingredients: split peas, smoked sausage, potatoes, and a medley of vegetables. My mouth watered at the thought of preparing this comforting dish, and I knew I had to try it.

Mrs. Van der Hout had always been a source of culinary inspiration for me. She had taught me so much about Dutch cuisine over the years, and I had learned many of my favorite recipes from her. I remembered the long afternoons spent in her cozy kitchen, watching her expertly chop vegetables and simmer pots of stew on the stove.

I decided to make the Dutch Pea Soup for dinner that evening, eager to recreate the flavors of Mrs. Van der Hout's cooking in my own home. I gathered the ingredients and set to work, following the recipe's instructions to the letter. As the soup bubbled away on the stove, filling the kitchen with its rich aroma, I felt a sense of contentment wash over me.

When the soup was finally ready, I ladled it into bowls and garnished it with a dollop of sour cream and a sprinkle of fresh parsley. I took a tentative spoonful and closed my eyes, savoring the familiar flavors of the dish. It tasted just as I remembered from Mrs. Van der Hout's kitchen – warm, comforting, and utterly delicious.

I knew then that this recipe would become a staple in my own repertoire, a dish that I would make time and time again for my family and friends. I imagined serving it on cold winter nights, gathered around the table with loved ones, sharing stories and laughter over steaming bowls of soup.

Over the years, I continued to perfect my Dutch Pea Soup recipe, making little tweaks and adjustments to suit my own tastes. I added extra vegetables for a pop of color and flavor, swapped in different types of sausage for variety, and experimented with different seasonings to enhance the depth of the broth.

Each time I made the soup, I felt a sense of connection to Mrs. Van der Hout and the culinary traditions she had passed down to me. I could almost hear her voice guiding me through the steps, offering gentle advice and encouragement as I cooked.

As I grew older, I found myself passing on the recipe for Dutch Pea Soup to my own children and grandchildren, just as Mrs. Van der Hout had done for me. I taught them the importance of using fresh, high-quality ingredients, of taking the time to cook with care and attention to detail, and of sharing the fruits of their labor with others.

And so, this humble recipe for Dutch Pea Soup became more than just a dish to me. It became a link to the past, a way to honor the memory of a dear friend, and a symbol of the love and tradition that I hoped to pass on to future generations.

To this day, whenever I make Dutch Pea Soup, I can't help but think of Mrs. Van der Hout and the joy that cooking has brought into my life. And as I sit down to enjoy a bowl of soup with my family, I am grateful for the simple pleasures of good food, good company, and the enduring legacy of a treasured recipe.