Best Dutch Split Pea Soup Recipes

SNERT (DUTCH SPLIT PEA SOUP)

Steps:

• Place gammon in a large pot; cover with cold water and bring to a boil. Add split peas and pork belly; simmer for 10 minutes. Skim off any foam that rises to the surface of the water.
• Transfer gammon and pork belly to a plate using a slotted spoon. Strain split peas through a sieve, discarding water.
• Place gammon, split peas, and pork belly back into the pot; cover with fresh water. Bring to a boil; reduce heat and simmer gently until gammon and pork belly are tender, 2 to 3 hours.
• Transfer gammon and pork belly to a plate using a slotted spoon; cool until easily handled, about 10 minutes. Remove gammon from the bone and slice. Slice the meatiest parts off the pork belly.
• Stir the chopped meat back into the pot. Add celeriac, leeks, onions, and carrot; simmer until softened, about 15 minutes. Add whole sausage link; simmer until heated through, 10 to 15 minutes. Remove sausage link and slice into small pieces; stir back into the soup.
• Sprinkle celery leaves, salt, and pepper over soup. Simmer until celery leaves are warmed through, 1 to 2 minutes.

DUTCH SNERT (SPLIT PEA SOUP)

Steps:

• In a non-reactive, large heavy stainless steel stockpot over medium heat, combine the split peas, 3 quarts cold water, the pig's knuckle or 2 pig's feet, bacon, leek greens, onion, and the chunked carrot. Cut half of the celeriac into large chunks and add along with the bouquet garni. Bring to a boil over medium high heat. Reduce the heat, partially cover, and simmer, stirring occasionally, until the peas are very soft, about 2 hours.
• Remove the pig's knuckle; set aside to cool. Remove and discard the bouquet garni. Puree the remaining contents of the pot in batches in a food mill or processor until smooth. Return to the pot.
• Cut the meat from the pig's knuckle and add to the pot along with the white part of the leek, the chopped carrot, and the celery. Finely chop the remaining celeriac and add it to the pot. Simmer, stirring occasionally, until all of the vegetables are soft, about 30 minutes.
• Stir in the kielbasa and cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve hot in soup bowls, with the chopped parsley on top. Serves 6 to 8.
• New York Cookbook.

DUTCH SPLIT PEA SOUP

Steps:

• Wash and sort peas.
• Combine peas, water, salt, pepper, bay leaf and thyme in a large pot or Dutch oven.
• Press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but NOT the smoked sausage, as they split if overcooked).
• Bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
• Remove the onion and bay leaf.
• Puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
• (I like to leave a little bit not pureed for texture).
• Add potatoes, ham, sausage.
• leek and celery.
• Simmer uncovered about 25-35 minutes, or until potatoes are tender.
• Taste for seasoning and garnish soup with chopped parsley before serving.

DUTCH SPLIT PEA SOUP- ARUBAN STYLE

Steps:

• 1. Add olive oil to large soup pot. Sautee onion, carrots, garlic and celery until celery tender about 5 minutes
• 2. Add water,bay leaf, Smoked butt and peas
• 3. Simmer covered for 3 hours. Stirring occasionally
• 4. Take out smoked butt and remove fatty areas, cut into pieces, or just pull apart and return to pot. Add Turkey Sausage and continue cooking uncovered for 1-2 hours. Continue stirring occasionally.
• 5. Serve with a crusty bread for a satisfying dinner.

DUTCH SPLIT PEA SOUP

Steps:

• 1. Put water and peas in a stockpot or dutch oven. Chop the vegetables and add them to the water and add the bay leaf. Add the meat.
• 2. Bring to a boil and simmer for about 40 minutes. When peas are soft, remove the bay leaf and either puree with a stick blender or use a potato masher in the soup several times, until the peas have a creamy consistence. Cut the meat off the bone, cut up the meat, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.

DUTCH SPLIT PEA SOUP

Steps:

• Cut off and discard tough green tops, outer leaves, and root ends from the leeks.
• Split leeks lengthwise and rinse well; slice thinly and set aside.
• In a 5 or 6 quart pan over medium-high heat, stir bacon often until brown.
• Transfer bacon with slotted spoon to paper towels, set aside.
• Discard all but 2 Tablespoons fat from pan.
• Add leeks, celery, onion, and chopped parsley to the pan.
• Stir often over medium heat until vegetables are limp, about 15 minutes.
• Return bacon to pan with split peas, broth and 1 quart water.
• Bring to a boil over high heat.
• Cover and simmer until peas are mostly dissolved, about 1-1/2 hours; stir occasionally.
• Add kielbasa.
• Stir often until sausage is hot, about 10 minutes.
• NOTES : I sometimes use lean ham instead of bacon.

DUTCH SPLIT PEA SOUP

Steps:

• 2 tablespoons butter 1/4 teaspoon allspice 1. Prepare the leek by cutting away the green top and the root. You'll use only the white portion. Slice the white stalk down its length and rinse it under cold running water to wash away any sand. Pat the leek dry with paper towels and slice it thin. 2. In a 6-quart pot, melt the 4 tablespoons of butter over medium-high heat. Stir in the leeks, carrots, onions, and meat, and salt and pepper. Sauté until the onions begin to brown. Then stir in the potatoes, split peas, cloves, 1 teaspoon allspice, the ginger, thyme, garlic, broth, and water. There should be enough liquid to cover the peas and vegetables by an inch. Add more water if necessary. 3. Simmer the soup, partially covered, 30 minutes, or until the split peas are almost dissolved and the potatoes are tender. Taste the soup for seasoning, and just before serving it, swirl in the 2 tablespoons of butter. Finish the soup by stirring in the last 1/4 teaspoon of allspice.