Best 3 Erwtensoep Dutch Pea Soup Recipes

Erwtensoep, also known as Dutch pea soup, is a hearty and flavorful soup that is a staple of Dutch cuisine. It is typically made with split peas, smoked sausage, vegetables, and a flavorful broth. The soup is often served with roggebrood (rye bread) and is a popular dish to enjoy during the colder months. There are many different variations of erwtensoep, each with its own unique flavor and ingredients. Some common variations include adding ham, bacon, or ground beef to the soup. Others may add different types of vegetables, such as carrots, celery, or leeks. No matter how it is made, erwtensoep is a delicious and satisfying soup that is sure to warm you up on a cold day.

In this article, you will find two delicious recipes for erwtensoep:

1. **Traditional Erwtensoep:** This recipe is a classic take on the Dutch pea soup. It is made with split peas, smoked sausage, vegetables, and a flavorful broth.

2. **Erwtensoep with Ham and Bacon:** This recipe adds a smoky flavor to the soup with the addition of ham and bacon. It is a hearty and flavorful soup that is perfect for a cold winter day.

Both recipes are easy to follow and make a delicious and satisfying meal. Whether you are a fan of traditional Dutch cuisine or just looking for a new soup to try, you are sure to enjoy these recipes for erwtensoep.

Check out the recipes below so you can choose the best recipe for yourself!

TRADITIONAL DUTCH SPLIT PEA SOUP (SNERT)

Traditional Dutch Split Pea Soup (Snert) image

Traditionally served on New Year's Day in the Netherlands, this thick and hearty split pea soup recipe has become emblematic of Dutch winter food.

Provided by Karin Engelbrecht

Categories Dinner Entree Lunch Side Dish Soup

Time 1h30m

Yield 4

Number Of Ingredients 15

Ingredients

7 1/2 cups/1.75 liters water
1 1/2 cups/300 grams peas (dried green split)
3 1/2 ounces/100 grams pork belly (Dutch speklapjes or thick-cut bacon)
1 pork chop
1 bouillon cube (vegetable, pork, or chicken)
2 ribs celery
2 to 3 carrots (peeled and sliced)
1 large potato (peeled and cubed)
1 small onion (chopped)
1 small leek (sliced)
1 cup celeriac (cubed)
1 pound sausage (chopped rookworst smoked sausage or smoked soft metwurst or frankfurter/wiener sausages)
Salt, to taste
Pepper, to taste
Garnish: handful chopped celery leaf

Steps:

Gather the ingredients.
In a large soup pot , bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover, and let cook for 45 minutes, stirring occasionally, and skimming off any foam that rises to the top.
Remove the pork chop, debone, and thinly slice the meat. Set aside.
Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly, and set aside.
If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

Nutrition Facts : Calories 872 kcal, Carbohydrate 63 g, Cholesterol 155 mg, Fiber 17 g, Protein 55 g, SaturatedFat 15 g, Sodium 1633 mg, Sugar 10 g, Fat 45 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g

ERWTENSOEP - DUTCH PEA SOUP

Erwtensoep - Dutch Pea Soup image

This soup is not a starter but a substantial meal, our favorite winter soup!! When cold the soup should be thick enough to slice, if not you did not make a good pea soup, (that is what my mother always told me!) Traditionally served with pumpernickel bread. Freezes well. I use 2 1/2 cups of split peas and find that thick enough, but for the true thick Dutch version you should use 3 1/2 cups. After a discussion with other Zaar members I like to add this: If you like, add some chopped carrots to the soup and you can make the soup without having to soak the split peas overnight.

Provided by PetsRus

Categories One Dish Meal

Time 15h

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 cups dried split green peas or 1 1/2 lbs dried split green peas
3 liters water
1 lb spareribs
1/2 lb bacon, one thick slice, cubed
2 leeks, washed and chopped, also use the green part
1 medium celeriac, diced (celery root or bulb) or 3 cups of chopped celery (but the flavor will be weaker)
1 smoked dutch sausage or 3 -4 thick frankfurters, left whole or cut up in slices
salt and pepper
1 -2 bouillon cube (optional)
chopped celery leaves
fresh parsley leaves

Steps:

Wash the peas and soak them overnight in the amount of water given. Next day bring them to the boil together with the spareribs and the bacon; simmer on very low heat for approx 1 1/2 hours, stirring occasionally. Add the leeks and the celeriac; cook for another hour or until the soup becomes thick - with the lid off. Lift out the spareribs, remove the meat from the bones, and return the meat to the pan.
Add the sausage, let it warm through and season the soup to taste and maybe add bouillion cube(s) , add the chopped celery leaves and parsley just before serving.

SPLIT PEA SOUP

Split Pea Soup image

With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h50m

Yield 8

Number Of Ingredients 7

Ingredients

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

Steps:

Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg

Tips:

Use fresh or frozen peas: Fresh peas are best, but frozen peas are a good substitute. Avoid canned peas, as they can be mushy.
Soak the split peas overnight: This will help them to cook more evenly. If you don't have time to soak them overnight, you can boil them for 30 minutes before adding them to the soup.
Use a good quality ham bone: The ham bone will add a lot of flavor to the soup. Look for a ham bone that is meaty and has a lot of marrow.
Don't overcook the soup: The peas should be tender but still have a slight bite to them. Overcooking the soup will make the peas mushy.
Serve the soup with crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Erwtensoep is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, with or without vegetables, erwtensoep is a soup that everyone can enjoy. So next time you are looking for a delicious and comforting soup, give erwtensoep a try.