Erwtensoep

About This Recipe

Erwtensoep (literally 'pea soup') is the most iconic Dutch soup and practically a cultural institution. Traditionally made on ice-skating days and served to skaters warming up at outdoor stands, it is defined by its extraordinary thickness — the Dutch joke that a proper erwtensoep must be thick enough to stand your spoon in upright. The soup is built on dried split peas, smoked pork hock (or smoked ham bones), rookworst, celeriac, leek, carrot and celery. It is always served the day after cooking, when the flavours have melded and the texture has intensified to a silky, almost porridge-like consistency. Served with dark rye bread and sliced rookworst, it is one of the defining tastes of Dutch winter.

Ingredients

Serves 6

• 500 ggreen split peas(soaked overnight, drained)
• 1smoked pork hock or ham knuckle(about 700g)
• 2rookworst sausages or smoked pork sausages(sliced)
• 200 gceleriac(peeled and diced)
• 2leeks(sliced into rounds)
• 2carrots(diced)
• 3 stickscelery(sliced)
• 1 largeonion(diced)
• 2 litreswater or light pork stock
• salt and black pepperto taste
• rye breadto serve

Instructions

1. 1

   Start the broth

   Place the smoked pork hock and the drained split peas in a large pot. Cover with the water or pork stock and bring to the boil, skimming off any grey foam that rises. Reduce to a gentle simmer.

2. 2

   Add the vegetables

   Add the diced onion, carrot, celeriac, celery and leeks to the pot. Stir together and continue simmering, partially covered, for 1 hour 45 minutes. The peas should be completely disintegrated and the broth very thick.

3. 3

   Remove and shred the pork

   Lift out the pork hock. Remove the meat from the bone, discarding the skin and bone. Shred the meat into generous chunks and stir back into the soup.

4. 4

   Add the rookworst

   Stir the sliced rookworst into the soup. Simmer for a further 15 minutes until heated through. Season generously with salt and black pepper.

5. 5

   Check consistency

   The soup should be extremely thick — almost porridge-like. If it is too thin, continue simmering uncovered. If too thick, add a splash of hot water. The Dutch test: stand a spoon in the centre and it should remain upright.

6. 6

   Rest and serve

   For the most authentic experience, cool, refrigerate overnight and reheat the next day — the soup will thicken even further and the flavour will deepen considerably. Serve in deep bowls with buttered dark rye bread.

Variations

• •

  Some recipes add a spoonful of celery salt or a tied bunch of fresh thyme for extra herbal depth.

• •

  Smoked bacon lardons can replace the pork hock for a quicker weeknight version.

Storage

Keeps in the fridge for 5 days and freezes extremely well for up to 3 months. Reheat slowly over low heat, stirring often and adding a little water if needed.

Frequently Asked Questions