Posted by "A touch of Dutch" blog
"You should be able to stand a spoon upright in a good pea soup." This is what I've been told by the Dutch. Dutch pea soup is ‘erwtensoep’, sometimes misspelled 'ertwensoep,' and is pronounced air-ten-soup. Sometimes in the Netherlands this soup is also called 'snert.' It makes for a very hearty meal and usually eaten during the colder months in the Netherlands, especially after ice skating.
The recipe varies per household to the taste/desire, but the recipe I was given I would like to share here. One of the best things I've found about this soup is that it tastes even better when it is served as leftovers the following day. And the day after. Store leftovers in a sealed container in the refrigerator. The ingredient amounts in this version of the recipe serves 4 people.
Ingredients:
400 grams pork [schouderkarbonades]
500 grams split peas [spliterwten]
1 onion, diced [gesneden uien]
3 bay leaves [laurier]
Dash thyme [tijm]
Dash salt & pepper [zout en peper]
6 peeled and diced potatoes [geschilde en gesneden aardappelen]
2 diced leeks [gesneden prei]
300 grams diced carrots [gesneden wortelen]
1 peeled and diced celeriac/celery root [geschilde en gesneden knolselderij]
Dash diced parsley [gesneden peterselie]
Dash diced celery leaves [gesneden bladselderij]
1 full smoked sausage ring, cut into bite-size slices [gesneden rookworst]
Directions:
Bring 1 liter of water to a boil and add the pork. Add the diced onion and bay leaves to the soup. Let this simmer for 30-45 minutes. Add 1 more liter water and split peas, sprinkle in some thyme, salt and pepper, and let this simmer for an hour.
After the hour has passed, add the diced potatoes, leeks, sliced carrots and diced celeriac to the soup. When the split peas have softened, remove the bay leaves. Remove the pork meat and set it aside, removing any bone, skin or fat. Chop the pork into bite-size pieces and save to be added to the soup again later. Drain in a bowl and set aside the any remaining moisture from the soup through a large collander . Mash the remaining pea soup mix together and return the pea soup mix to the pot. Stir the drained stock to the pot, not allowing the soup to become too runny. Add the pork meat back into the soup and the chopped parsley, celery leaves, and the bite-size slices of the smoked ring sausage. Let the soup simmer, stirring it often, on medium heat for another 30 minutes.
Pea soup is not just a Dutch dish. Many countries around the world pride themselves on their version of pea soup.
Source: Insego Blog
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