Split Pea Soup Erwten Soep Nl |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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The most popular soup you can find anywhere in Holland in the wintertime is Erwten Soep. Split-pea soup, but way better than Campbells. After leaving Holland 5 years ago I found myself insanely craving this soup a few months ago. Read more . So I gave it a go, and it was delicious! No more home-sickness! Ingredients:
1 pkg of dry split-peas. most of them don't require pre-soaking, so read carefully. |
2 cans of chicken or vegetable broth (or 3.5 cups of water with 4 bullion cubes.) |
4 cups of water |
2 smoked sausages, cooked |
1 pound of torn shoulder ham |
5 carrots, chopped |
3-5 stalks of celery, chopped |
4 potatoes, thickly chopped |
1/3 cup of butter |
chopped parsley |
oregano |
salt and pepper to taste |
Directions:
1. Start the broth on the stove: stock, water, 1/2 of the butter.
2. Add the pkg of split-peas
3. Add the all the vegetables (carrots, celery, potatoes), parsley, and oregano.
4. After the soup has boiled up, add the meats.
5. Lower heat and let simmer.
6. After one hour, and the remaining butter and stir.
7. After one more hour, the soup should be pretty thick. A little thicker than chowder.
8. This soup is traditionally served with roggebrood, e.g. Rye or Pumpernickel bread.
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