A regional variation of Dutch split pea soup enriched with flaked smoked eel, a specialty of the Netherlands' waterways.
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.
Serves 6
Combine split peas, onion, carrots, leek, water or stock and bay leaves in a large pot. Bring to a boil, skimming foam.
Reduce heat and simmer uncovered for 1.5 hours, stirring occasionally, until the peas break down into a thick, smooth base.
Discard the bay leaves once the soup has thickened properly.
Gently fold in the flaked smoked eel, being careful not to break it up too much.
Simmer for another 5 minutes just to warm the eel through without overcooking it.
Season with salt, ladle into bowls, and garnish with fresh dill before serving hot.
Add the smoked eel gently near the end of cooking; it's already fully cooked and smoked, so it only needs to warm through, not simmer for long.
Stir the soup occasionally during the long simmer to prevent the peas from scorching on the bottom.
Smoked eel has a delicate, rich flavor — don't overpower it with too much extra seasoning.
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.
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.
Smoked 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.
Dutch and Scandinavian specialty markets, or well-stocked fishmongers, often carry smoked eel; ask specifically, as it may need to be special-ordered in some regions.
Smoked mackerel or smoked trout are reasonable substitutes with a similarly rich, smoky quality, though the specific eel flavor won't be identical.
Make the pea soup base ahead and refrigerate; add the smoked eel fresh when reheating to serve, so it doesn't overcook or fall apart.
Per serving (420g / 14.8 oz) · 6 servings total
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