Best Hollandse Erwten Split Pea Soup 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.
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.
OMA'S SPLIT PEA (ERWTEN) SOUP
The closest I've come to my mother-in-law's absolutely delicious split pea soup. I've even converted a few friends who said they didn't like pea soup. With autumn in the air, it's the perfect time to start thinking about some good and hearty pea soup. I usually double the recipe and freeze half.
Provided by MissChief
Categories Beans
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- If tenderized peas are used, simply cover them with the water and boil according to the package directions. (If not, wash peas, soak for 12 hours or overnight in the water, and boil for 1 hour in the water in which they were soaked.)
- Add ham hock and all remaining ingredients except the sausage and parsley.
- Cook for two hours over medium heat or until meat is tender. Remove the ham hock, shred the meat and reserve.
- Continue cooking until soup is smooth and thick. Remove bay leaf. Add shredded meat and sausage. Simmer for 5-10 minutes longer.
- Serve hot with parsley sprinkled over.
SPLIT PEA SOUP WITH HAM
You'll turn to this split pea soup with ham all winter long-especially when you need to warm up! Use leftover ham to make split pea soup prep even easier.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- In a Dutch oven or 5-quart heavy pot with a lid, heat oil over medium. Add onion, carrots, celery, and thyme; season with salt and pepper. Cook until vegetables begin to soften, 5 to 8 minutes.
- Add broth, split peas, ham bone, and 5 cups water. Bring to a boil, reduce heat to medium-low, and partially cover; simmer until peas are soft, 30 to 45 minutes.
- Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate.
- Remove and discard bone from soup. Working in batches, puree only 1/2 the soup in a blender (don't overfill); return to pot. Add ham cubes, and simmer until heated through. If necessary, thin with water. Add salt, pepper, and lemon juice to taste. Serve topped with croutons.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love