Dutch Pea Soup with Smoked Eel (Palingsoep)

About This Recipe

Dutch Pea Soup with Smoked Eel is a real, traditional Dutch dish, known as Palingsoep. A regional variation of Dutch split pea soup enriched with flaked smoked eel, a specialty of the Netherlands' waterways.\n\nSmoked eel has long been prized in the Netherlands' river and lake regions, and adding it to the classic split pea soup base reflects a regional variation once common among Dutch fishing communities who had ready access to both ingredients.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 500 gdried green split peas(rinsed)
• 1yellow onion(diced)
• 2carrots(diced)
• 1leek(sliced)
• 2 Lwater or fish stock
• 2bay leaves
• 250 gsmoked eel(skin removed, flaked)
• 1 tspfine sea salt(to taste)
• 2 tbspchopped fresh dill

Instructions

1. 1

   Simmer the base

   Combine split peas, onion, carrots, leek, water or stock and bay leaves in a large pot. Bring to a boil, skimming foam.

2. 2

   Simmer long

   Reduce heat and simmer uncovered for 1.5 hours, stirring occasionally, until the peas break down into a thick, smooth base.

3. 3

   Remove bay leaves

   Discard the bay leaves once the soup has thickened properly.

4. 4

   Add the eel

   Gently fold in the flaked smoked eel, being careful not to break it up too much.

5. 5

   Warm through

   Simmer for another 5 minutes just to warm the eel through without overcooking it.

6. 6

   Serve

   Season with salt, ladle into bowls, and garnish with fresh dill before serving hot.

Variations

• •

  Add a few slices of smoked mackerel instead of eel for a different but related smoky fish flavor.

• •

  A version with a swirl of cream stirred in at the end adds extra richness.

• •

  Serve with dark rye bread on the side, a traditional Dutch pairing.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions