mirror of
https://github.com/LukeSmithxyz/based.cooking.git
synced 2024-11-27 07:55:43 +00:00
46 lines
2.0 KiB
Markdown
46 lines
2.0 KiB
Markdown
---
|
|
title: "Erwtensoep (Dutch pea soup)"
|
|
date: 2021-03-23
|
|
tags: ['dutch', 'soup', 'vegetables']
|
|
author: rijk
|
|
---
|
|
|
|
Erwtensoep, also called snert, is the Dutch version of pea soup.
|
|
Slices of rookworst (smoked sausage) are added before serving. The soup, which is traditionally eaten during the winter, is emblematic of Dutch cuisine.
|
|
It is customarily served with Frisian rye bread (roggebrood) and bacon, cheese or butter.
|
|
Pancakes are sometimes served with pea soup; this dish is called snert met struif, struif referring to the pancakes.
|
|
|
|
- ⏲️ Prep time: 15 min
|
|
- 🍳 Cook time: 90 min
|
|
- 🍽️ Servings: 4
|
|
|
|
## Ingredients
|
|
|
|
- 7 1/2 cups / 1.75 liters water
|
|
- 1 1/2 cups / 300 grams peas (dried green split)
|
|
- 3 1/2 ounces / 100 grams pork belly (Dutch speklapjes or thick-cut bacon)
|
|
- 1 pork chop
|
|
- 1 bouillon cube (vegetable, pork or chicken)
|
|
- 2 ribs celery
|
|
- 2 to 3 carrots (peeled and sliced)
|
|
- 1 large potato (peeled and cubed)
|
|
- 1 small onion (chopped)
|
|
- 1 small leek (sliced)
|
|
- 1 cup celeriac (cubed)
|
|
- 1 pound sausage (chopped rookworst, smoked sausage)
|
|
- Salt and pepper
|
|
|
|
## Directions
|
|
|
|
1. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil.
|
|
2. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
|
|
3. Remove the pork chop, debone, and thinly slice the meat. Set aside.
|
|
4. Add the celery, carrots, potato, onion, leek, and celeriac to the soup.
|
|
5. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes
|
|
6. Add the smoked sausage for the last 15 minutes of cooking time.
|
|
7. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside.
|
|
8. If you prefer a smooth consistency, purée the soup with a stick blender.
|
|
9. Season to taste with salt and pepper.
|
|
10. Add the meat back to the soup, setting some slices of sausage aside.
|
|
11. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy!
|