Thick and hearty Erwtensoep is a savoury delight. This smoky bowl of Dutch-style split pea soup is so comforting, just like a warm hug from Grandma on a cold winter’s day. It’s also the perfect soup base for making Pie Floaters for dinner! Get the full measurements, tips and ideas to make it your own: [ Ссылка ]

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☕️ About this recipe:

The smoky aroma fills the kitchen, instantly warming and welcoming anyone who steps over the threshold. A slightly different take on the English version of Pea and Ham Soup, we love the use of celeriac and a clove-studded onion in the Dutch version.

There’s also nothing better than mopping up a bowl of this one pot soup with a crusty piece of bread dripping with butter. Yum!

🥒 Ingredients:

2 cups green split peas
2 bacon bones smoked
2 bacon rashers diced
2.25 ltr cold water (aka 9 cups)
1 onion whole, stuffed with 10 cloves
2 leek chopped
2 carrots chopped
½ celeriac peeled, diced into 1 cm pieces or sub with potato
1 pork chop
2 tsp beef stock
black pepper

👩‍🍳 Recipe Steps:

00:00 - How to Make Dutch Pea Soup
00:04 - Add the peas, bacon bones and pork into a large stock pot
00:13 - Stud cloves into onion and add to pot
00:21 - Cover with water, boil then simmer for 45 mins
00:37 - Remove pork chop (dice and set aside)
00:40 - Add vegetables, simmer for 30 mins
00:53 - Remove bacon bones and onion
01:00 - Return diced onion and diced pork chop to the soup
01:05 - Decide if you want to serve it blended or chunky!

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