Hollandseerwtensplitpeasoup Recipes
ERWTENSOEP - DUTCH PEA SOUP
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
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.
SNERT (SPLIT PEA SOUP)
The Dutch version of split pea soup: Snert! Use the slow cooker for convenience; however, you'll need to stick around to stir and add water as needed.
Provided by carmel
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 7h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place dried split peas, ham hock, and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.
- Cover cooker and cook on High until peas are tender and broken apart, 3 to 4 hours. Stir in more water as needed to prevent soup from burning on the bottom. Stir occasionally throughout cooking.
- Stir potatoes, carrots, leek, onion, celery, and garlic into soup; mix in more water, if needed. Cover and cook soup on High for 2 more hours.
- Season with salt, black pepper, thyme, nutmeg, and cloves; mix sausage slices into soup. Cover and cook 2 more hours to blend the flavors.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 31.9 g, Cholesterol 65 mg, Fat 28.7 g, Fiber 7.1 g, Protein 25 g, SaturatedFat 10 g, Sodium 1566.1 mg, Sugar 5.6 g
HOLLANDSE ERWTEN (SPLIT PEA) SOUP
This soup is great especially in the fall or winter. My Mother Ina was a great cook and I'm happy I can reproduce some of her best recipes.
Provided by Nine 12 fingers
Categories Pork
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Empty split peas from package,; wash and check for foreign matter.
- Cut carrots, celery, bacon and onion into 1/4-inch dice; set aside.
- Peel and quarter potato; set aside.
- Add Bacon to 6 quart pot and over medium heat stir and fry until crispy.
- Remove Bacon and discard all but a teaspoon of bacon fat.
- Add onions and cook until caramelized.
- Add 4 quarts water and split peas to the pot on high flame; bring to boil.
- Turn down flame to low to medium.
- Add potato and rinsed ham hocks.
- Cook approximately 1 hour or until potato is almost done.
- Add celery and carrots.
- Cook an additional 20-30 minutes.
- Take the ham hocks out of the pot and remove the meat.
- Take your potato masher and mash the potato to thicken the soup.
- Add the ham hock meat.
- Stir this soup occasionally as the peas tend to stick to the bottom of the pot.
- Do not add salt and pepper as ham hocks may be salty enough.
- Serve with croutons.
- Add salt and pepper to taste.
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Step 4: Start. Put peas in pan along with the pork and chopped up bacon and some bay leaves and cloves. Bring it to a low boil. I usually eyeball it, but I think the ratio is around 500g split peas to 1 liter of water. If it gets too thick too soon, just add water. Add Tip.
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