What is erwtensoep?
It’s a typical dutch winter dish not to be confused with pea soup.
Probably originating in the 16th Century it’s been part of Dutch life eversince – as a cheap & filling dish ideal for cold winter days.
Go into any supermarket you will see tins & tins of erwtensoep, or alternatively most high street butchers often also sell freshly made erwtersoep. The main reason being that the ‘rookworst’ (smoked sausage) it an inherent part of a good quality soup.
The spoon test..
A very simple way to see if it’s a good soup is the spoon test.
A good quality erwtensoep will be so thick that if you put a spoon in the middle of a bowl it should be able to stay upright.
How to make erwtensoep
Opening a tin (or buying fresh) is a lot easier – but if (sadly) you are not in Holland then it’s not to difficult to make your own erwtensoep.
- 300 g split peas
- 2 leeks (thin)
- 25 g celery (fresh)
- 1 celeriac
- 1 Bay leaf
- 2 pork chops
- 1 teaspoon salt
- 1 .5 litre water
- 1 Good quality smoked sausage
How to prepare
In a large pan add the water, salt, peas, porkchops & bay leaf to boil. Cover with a lid, reduce heat and simmer for 20 minutes.
Peel the celeriac and cut in smaller bits. Wash the bits in a colander and let drain. Cut the top and dark green leaves from the leeks and cut into 1 cm thick rings. Also wash in a colander and let drain.
Cut the celery into small bits. Remove the pork chops from the pan and remove the meat from the bone. Cut the meat into small bits. Then add the celeriac, leeks, meat and 3/4 of the celery into the soup/
Put the smoked sausage into the pan and slowly boil until all the vegetables are cooked. Stirring on a regular basis.
Remove the smoked sausage, cut into slices and add these into the soup. Garnish on top with the remaining celery.
You can prepare the soup 1 day before eating – if kept in a fridge it will thicken even more.