Dutch Erwtensoep (Split Pea Soup)

Ingredients

• 500g green split peas, rinsed
• 200g smoked bacon (in one piece)
• 3 carrots, diced
• 3 celery sticks, diced
• 1 onion, chopped
• 1 leek, sliced
• 2 potatoes, diced
• 2 smoked sausages, sliced
• 2 litres stock
• 2 bay leaves
• Salt and pepper
• Rye bread to serve

Instructions

1. Simmer the split peas with bacon, bay and stock for 1 hour, skimming any foam.
2. Add carrot, celery, onion, leek and potato; cook 45 more minutes until everything breaks down.
3. Lift out the bacon, chop it, return half.
4. Add the sliced sausages; warm 5 minutes.
5. Season; the soup should be thick enough to stand a spoon in.

Serving suggestions

• Serve with rye bread.

Storage & reheating

Keeps 4 days; thickens further, loosen with stock.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions