Erwtensoep

Name: Erwtensoep
Prep time: 25 min
Cook time: 110 min
Total time: 135 min
Yield: 6 servings
Cuisine: Dutch
Ingredients: 2 cups dried yellow split peas, rinsed; 1 lb smoked ham hock; 12 oz smoked sausage (for rookworst), sliced; 2 leeks leeks, sliced; 4 ribs celery ribs, chopped; 2 large carrots, chopped; 1 large yellow onion, diced; 1 small celery root (celeriac), peeled, diced; 2 tbsp unsalted butter; 8 cups water; 2 bay leaves; 1/2 tsp dried thyme (for summer savory); 1/2 tsp ground black pepper; 1/2 tsp kosher salt

Thick Dutch split pea soup simmered with smoked pork, leek, celery, and celery root until it is nearly a stew. It is the classic winter soup of the Netherlands, usually eaten with rye bread.

135 minEasyServes 6440 cal/serving

DutchSoupStovetopStandard

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Ingredients

2 cups dried yellow split peas, rinsed
1 lb smoked ham hock
12 oz smoked sausage (for rookworst), sliced
2 leeks leeks, sliced
4 ribs celery ribs, chopped
2 large carrots, chopped
1 large yellow onion, diced
1 small celery root (celeriac), peeled, diced
2 tbsp unsalted butter
8 cups water
2 bay leaves
1/2 tsp dried thyme (for summer savory)
1/2 tsp ground black pepper
1/2 tsp kosher salt

Instructions

1

Rinse 2 cups dried yellow split peas in a colander and pick out any stones. Peel and dice 1 small celery root (celeriac).
2

Melt 2 tbsp unsalted butter in a large Dutch oven over medium heat. Add 1 large diced yellow onion, 2 leeks sliced leeks, 4 ribs chopped celery ribs, 2 large chopped carrots, and 1 small peeled, diced celery root (celeriac). Cook, stirring, for 8 minutes until softened.
3

Add 2 cups dried yellow split peas, 8 cups water, 1 lb smoked ham hock, 12 oz sliced smoked sausage (for rookworst), 2 bay leaves, 1/2 tsp dried thyme (for summer savory), and 1/2 tsp ground black pepper. Bring to a boil.
4

Reduce the heat to low and simmer partly covered for 1 1/2 hours, stirring often so the peas do not stick, until the peas break down and the soup thickens.
5

Check the thickest part of 1 lb smoked ham hock with an instant-read thermometer. It should read 160°F. Lift it out, pull the meat from the bone, and discard the skin and bone.
6

Return the shredded meat to the pot with 12 oz sliced smoked sausage (for rookworst). Remove 2 bay leaves. Stir in 1/2 tsp kosher salt and adjust to taste before serving.

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Questions

How much time should I plan for Erwtensoep?

As written, 135 minutes: 25 of prep and 110 of cooking. The longest single stretch is step 4 (2 hours): "Reduce the heat to low and simmer partly covered for 1 1/2 hours, stirring often so the peas do not stick, until the peas break down and the soup thickens."

How do I know when Erwtensoep is done?

Go by the cues in the method rather than the clock. Step 4: cook until the peas break down and the soup thickens.

What equipment do I need for Erwtensoep?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a probe thermometer (step 5). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is there a substitute for leeks in Erwtensoep?

The entry for Erwtensoep calls for 2 leeks leeks, sliced. In its place: Yellow onion or the white parts of scallions, cooked gently. Use a little less by volume.

Can I make Erwtensoep dairy-free?

Yes. The dairy in Erwtensoep is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Erwtensoep ahead?

Yes, it takes well to being made ahead. Refrigerate Erwtensoep for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

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